Biotechnological processes in the production of meat and fis

Biotechnological processes in the production of meat and fish products. Changes in the heat treatment of fish

Introduction of a solution of an enzyme preparation through the circulatory system by injection into the body of an animal during life.

Intravital administration of the drug ensures its uniform distribution and good softening effect, shortens the ripening time, and increases the amount of meat suitable for frying. At the same time, it should be noted that with the introduction of sufficiently high doses of the drug, anaphylactic shock and disruption of normal body functions occur.

Surface treatment of meat by spraying an enzyme solution or applying powdered preparations to the surface of the meat.

The method has limited application due to the uneven transformation of protein structures: the meat on the surface softens too much, but not enough inside.

Intramuscular injection of meat carcasses.

The greatest effect was obtained with the introduction of enzyme preparations into the muscle tissue by repeated injections. At the same time, the effectiveness of the method is significantly increased when enzymes are introduced under pressure together with sterile vacuum or nitrogen. Gases, loosening the structure of muscle tissue, promote a better distribution of the enzyme between cells. Another method is used - needleless - the introduction of drugs into the meat iodine by ultrahigh pressure (200 • 103 Pa).

Immersion of meat in enzyme solution after mechanical loosening.

Simple immersion of meat in an enzyme solution is ineffective, since in this case only the surface of the meat undergoes the greatest changes (complete lysis of muscle tissue structures occurs), while in the deep layers the changes are minimal. The combination of preliminary mechanical loosening with subsequent immersion of meat in a solution of enzymes, as well as "massaging" the meat in an enzyme solution, give good quality meat and low moisture loss during processing.

Multiple Choice

The introduction of sufficiently high doses of the drug, anaphylactic shock and disruption of normal body functions occur. which of the methods does this flaw relate to?

• Introduction of a solution of an enzyme preparation through the circulatory system by injection into the body of an animal during life.

• Surface treatment of meat by spraying an enzyme solution or applying powdered preparations to the surface of the meat.

• Intramuscular injection of meat carcasses.

• Immersion of meat in enzyme solution after mechanical loosening.

Multiple Choice

The meat on the surface softens too much, but not enough inside. which of the methods does this flaw relate to?

• Introduction of a solution of an enzyme preparation through the circulatory system by injection into the body of an animal during life.

• Surface treatment of meat by spraying an enzyme solution or applying powdered preparations to the surface of the meat.

• Intramuscular injection of meat carcasses.

Multiple Choice

The combination of preliminary mechanical loosening with subsequent immersion of meat in a solution of enzymes, as well as "massaging" the meat in an enzyme solution, give good quality meat and low moisture loss during processing. Which of the methods does this description refer to?

• Surface treatment of meat by spraying an enzyme solution or applying powdered preparations to the surface of the meat.

• Intramuscular injection of meat carcasses.

• Immersion of meat in enzyme solution after mechanical loosening.