INVESTIGATION OF RHEOLOGICAL PARAMETERS OF CAMEL MEAT

The persistence of this work was to determine the rational parameters for measuring the rheological characteristics of the muscular tissue of the camel meat by the penetrating method. To perform this task, it is required to allow geometric studies.

The experiment was performed on small-sized portable penetrometer which model is PPM-4.

In order to select a rational angle of the conical indenter for measuring the rheological characteristics of all muscle raw materials, research was undertaken on camel carcasses in a pair state (1hour after slaughter) and in a condition of rigor mortis - autolysis (after 48hours), when a significant difference in strength properties can be observed.

In addition, the strength properties depend on the structure of the raw meat, accurately say, it rests on the helical model. Therefore, pilot studies are conducted both along and across the fibers. With the introduction of a conical indenter into the muscle tissue of meat along the fibers, which are directed in the cross section, and across the fibers - in the longitudinal section. In the latter case, the strength of the meat is much extent than that of meat in which measurements were taken along the grain. Analyzing the received experimental data, the pilot showed that when using conical indenters in a given range of angles at the top from 10° to 30°, the greatest value of the immersion depth was obtained with a cone with 10°. The selected cone provides a minimum scatter of experimental data, which allows it to be considered rational and used to study the rheological characteristics of whole muscle and restructured meat products.

To take measurements of whole muscle and restructured raw materials, the rational resistance force is 0.5kg. The penetration process should be implemented in the longitudinally located muscle in order to ensure the minimum measurement error.