ТЕРМОЛАБИЛЬНОСТЬ ВНУТРИМЫШЕЧНОЙ СОЕДИНИТЕЛЬНОЙ ТКАНИ КОНИНЫ

Temperature-sensitive intramuscular connective tissue horseflesh

Rskeldiev BА. ^a

Аmirchanov KZh. ^a

Affiliation

a Семипалатинский государственный университет имени Шакарима

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Abstract

The process aging horseflesh , changes in muscle and connective proteins under the effect of proteolysis. Characterized by stiffness of meat in terms of intramuscular connective tissue (collagen and elastin). For salting fresh horseflesh were used polikomponents brine and machining in the cyclic massaging. To assess the status of intramuscular connective tissue determined collagen weldability before and after treatment. There were investigated the changes of structural and mechanical properties of salted meat horseflesh, depending on the method of processing.

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