I would like to draw your attention to an intersting tut l i t ­tle studied problem, v i z . , the influence of water state in a food product upon its quality and on the heat process conditions.

No doubt that water in a system is directly related to the development of dénaturation and post-denaturation changes, which are the basic consequence of heat effect upon meat.

We here are going to discuss one of the most important tech-* nological operations - heat treatment of meat products - closely connected with a most acute problems of the mankind, v iz . , the problem of energy. Undoubtedly, successes in this f ie ld are re­lated to the progress of the theory of heat transfer, on the one hand, and of meat science, on the other hand.

It is clear that, when looking for heating optimum conditions, one should not restric t himself with one method of heat supply on­ly . It is necessary - nearly for each group of meat products - to find it s own, most economical method of heat ¿upply.

Most effective is the way of a rational combination of conven­tional and new methods; i t is with this combination that one can attain the minimal expenditures at a high quality of meat products.

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247

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254

STUDIES INTO THE HEAT TREATMENT OF MEAT AMD MEAT PRODUCTS

Prof. Dr. Tech. Soi. Yu.F. Zayas, the Moscow Cooperation Institute, Moscow, USSR.

Recently, the range of studies aimed at improving the methods, as w ell as at developing scientifically-substantiated regiemes of meats heat treatment has been broadened. The necessity of accele­rating and improving heat processes is determined , in particular, with the fact that they are a "bottleneck" in the manufacture of some meat products, and that typical characteristics of finished

Product quality axe formed during heating.The basic attention in studying heat processes is paid to the

dénaturation changes in protein substances. The modern level of knowledge of a protein molecule structure allow* to represent déna­turation as a modification of the secondary, tertiary or quaterna­ry structures of a protein molecule, i f not accompanied with the

destruction of co-valent bonds.A unique, definite structure is inherent with the native pro­

tein substances. When denaturated, the latter may have different hon-specific structure as related to the type and degree of déna­turation. There occurs the disarrangement of the native structure of a protein molecule which becomes more loose and "open". The de- maturation degree depends on what structure has béen touched: the

secondary, tertiary or quaternary one.Thus, dénaturation is based upon changes in the structural

Pattern of a protein molecule. Its consequence is changes- in pro- tain so lub ility and hydration. Dénaturation results in a higher viscosity of protein solutions, this being determined with the ag­gregation of denaturated molecules, with changes in protein molecu- le shape or hydration degree, as well as with the unfolding of po­lypeptide chains.

During heat dénaturation, not a l l the hydrogen bonds holding Polypeptide chains in a protein globule are broken.Due to this,de- haturation degree may vary from slight structural changes to sig ­nificant disturbances of the mutual disposition of polypeptide okains. In case of slight changes in a protein molecule, par­tial reconstitution of the in it ia l properties of the latter isPossible. OCL

When developing the regiemes of meats heating, one should hear in mind that heat treatment temperature and time must he mi­nimized as far as possible as related to the particu larities of product composition and characteristics. This is determined with the relationship between product d igestib ility and coagulation processes intensity. Too long heating may lower meat food value.

The papers on the heat treatment of meat products can. be c lass ified into two groups: the f ir s t one deal» with studies into product changes during heating and the second one — with the ap­p lication of physioal methods to intensify heat processes.

For the quality of meat and meat products, o f great importance are collagen alterations, v iz . , the degree of beef meat doneness is achieved when 20-45% connective tiaaue collagen are decomposed. Collagen cooking and thermal disaggregation are accompanied by changes in the strength characteristics of the heated products.This problem is dealt with in the papers by J. Kopp (France),V. Gonotsky et a l. (USSR) and V. Ahaldova et a l. (USSR).

J. Kopp studied the development of meat tenderness during heating as depending on collagen structure alterations. A relation of meat toughness post heating to some factors was established. By applying the developed prooedure and experimental device, the au­thor Investigated the kinetics of muscle contraction in the process of heating. A meat volume reduction during cooking is determined with the contraction of muscle and collagen fibe rs . A difference is found in the development of contraction of muscles cold-shorte­ned prior to heating or held at 6°C post slaughter. An increase of intermolecular bonds in collagen with animals' age can be measured by determining contraction paramétrés during heating. The degree of contraction grows with the heating rate . The maximum shear foro® inoreases with the content of collagen in different muscles, it depending on animals' age and sex.

Of great importance is the effect of heat contraction pro­cesses upon meat tenderness. With age, a slight increase of raw meat shear force is observed, the la tte r r is in g considerably af­ter meat cooking, as studies Indicated.

V.A.Gonotsky et a l. studied cïuuiges in the quality characte­r is t ic s of poultry meat in order to substantiate the regiemes of heat treatment. Special attention was paid to oollagen changes during cooking. Differences in oollagen oooking temperatures fo r256

different kinds of poultry and different anatomical parts of poult­ry carcasses, as well as the relation of the effect of proteolytic enzymes on strength characteristics to heating temperature and time were found. Trypsin digestion of collagen is intensified at temperatures, close to those of cooking, due to changes in some of its properties. The available data on the ohanges in meat proteins digestion after heat treatment are conflicting. The majority of the authors come to the conclusion, however, that heating at below 100°C causes almost no ohanges in meat biological value.

Measurement of shear'forces at various heating regiemes indi­cate lower muscle strength with longer heating(for up to 2 hours) and a higher heating temperature. This is determined with the hydrothermal destruction of muscle collagen.

In regard to the papers presented,It should be noted that a deeper study in to the changes o f co llagen p roperties under heating could be e ffe c te d by means o f e lu c ida tin g co llagen u ltrastructu re, A most oomplete impression o f denaturation can be gained from a d irec t ana lysis o f p rote in structure w ith the help of X-orystallography and

UV-p o1ar ime try .In th e ir paper V.P.Latyshev e t a l. (USSR) give the estim ation

procedure fo r s p e c if ic thermal capacity and enthalpy of the raw ma­t e r ia ls fo r the meat industry. I t allows to calcu late these indices fo r ready—to—cook and fin ish ed meat products i f th e ir values are known fo r ind iv idu a l components o f the raw m ateria ls .

The paper by V.M.Gorbatov et a l. (USSR) reports the results of experiments on meats heat treatment by such indices as deformation, heat transfer processes, product weight losses. Changes in product volume during heating are related by the authors to the denature— tion processes of protein substances. A mathematical model of the heating process was developed, and suggestions are given on mo­nitoring heat processes in case of radiation—convective heating.On the basis of the analysis of the results it is suggested that they be controlled in 3 stages: heat accumulation, layer-by- layer denaturation of proteins, bringing the products to culina­ry doneness. The results obtained can be used to optimize the processes of heat treatment of meat products.

It should be noted that the Implementation of heat treatment control under commercial conditions w ill encounter a number of difficu lties due to a variety of factors influencing the quality of the finished product. 257

The technological processes, applied in the meat industry at present, sometimes reach the natural rate limits and, by their na­ture, cannot be accelerated. To further improve meat production, and heat treatment in particular, new solutions based upon modern achievements of soience and technique are needed.

For the last two decades in 6ome countries there have been developed efficient processes and apparatuses which w ill allow to Introduce new technological processes or to re-build the old ones.At the same time, the praotical application of these methods is , technically and technologically, a complicated task which requires that a complex of problems should be solved.

By now, voluminous factual information has been accumulated on the physical methods for processing meat products. At the same time many experim#ntal data are contradictory as they have been obtained under different processing conditions and regiemes which are not always strictly observed.

Within the recent years the soope of research work in the fie ld of the application of physical methods of heating, in parti­cular, microwave, electrooontact and infra-red ones, with the pur­pose of accelerating heat processes, has been greatly broadened.

The application of such methods is possible on the basis of a deep study into the essence of physico-chemical and biochemical conversions which may occur in food products, of ensuring complete safety and the retention of food biological value. The data avai­lable on the changes in proteins, fat, enzymes and other compound molecular structures indicate the necessity of comprehensive in­vestigations- of the effect of physical methods of processing. The commercial large-scale application of physical methods depends, largely, on the eeohomy and simplicity of the operation of the respective equipment.

The solution of these tasks w ill allow to work out the pre­requisites to develop a scientifically—substantiated technology of the application of physical methods of processing. The use of new physical methods opens broad opportunities for intensifying technological processes, their mechanization and automation, food quality improvement, as well as for raising, in general, produotion culture.

Several papers are presented to the Congress concerning the application of physical methods of meats processing, aimed at in­tensifying heat treatment.258

G.K.Babanov (USSR) gives the results of his studies into the effect of eleotrocontact heating with power-frequency current upon the quality characteristics of meat loaves and frankfurters- The characteristics studied did not indicate any difference between test and control samples ( the latter were produced conventional­ly ). Mo doubt, of scientific and practical interest are toxicolo­gical, and electrochemical analyses which allowed to determine harmfulness of electrocontact heating. On tne basis or a complex of experiments a continuous processing line for skinless sausages was developed.

Very Interesting, scientifically , are studies into free radi­cal formation during eleotrocontact heating. Unfortunately, the significance of the derived data is insufficiently high due to a hig error of measurements with the EPR-1301 device, this deter- ®ining the unsuitability of the latter to analyze moisture-containing materials. It Í3 d ifficu lt to agree with the author as for the advantages of eleotrocontact heating; it is necessary to Mention that by the heating rate the microwave method exceeds greatly the electrocontact one, this being determined by the es­sence of these methods.

The paper by I.A.Rogov, A.S.Bolshakov et al. (USSR) presents the development and substantiation of the eleotrocontact method for pre-cooking the raw materials for liver sausages and for cooking Moulded hams. By some indices, e.g., organoleptical ones, chemi­cal analysis, product yield, the authors found it prospective to Use this method to intensify pre-cooking in liver sausage pro­duction. An indisputable advantage of eleotrocontact pre-cooking Is that losses of protein substances, fat and water are much lower as compared to the conventional method. This provides higher yields ° f the finished product.

At the same time I should note that it is d ifficu lt to com­pare the results for test and control samples as test ones were ° f minced meat, whereas controls were of meat pieces.

The second part of the paper reports on the results of p re li- ffllnary experiments on moulded ham heat treatment. Ham electrocon- t*ot heating allowed to greatly increase the yield of the finished Product, while retaining i t s quality.

As a result of a number of studies, a step-wise method of Microwave heating with intermediate thermostating, which provides

259

a high quality of foods, is approved of as prospective. A.I.Zhari- nov et a l. (USSR) forwarded as the object of their work the im­provement of a technology of horse-meat processing to produce new high-quality products, using stepwise microwave heating at the stage of thermal treatment. It was found that this method ensures a higher yield of the end product due to lower water losses, a higher quality of meat products because of less pronounced aggre­gation, smaller protein denaturation changes since they are grow­ing with heating time.

The analyses of the amino acid composition and digestibility of proteins confirmed the results of studies according to which microwave—treated meat has a higher food value, than traditional­ly heated one, e.g.,the level of trypsyn- and pepsin-hydrolysis products of proteins is by 10-2096 higher. It is assumed that better digestibility of miorowave-heated meats is due to the character of post-denaturation changes in proteins and to the formation of com­pounds which are less resistant to proteolytic enzymes.

When applying microwave treatment, the authors established a considerable decrease of non-protein nitrogen, though they do not interprete correspondingly these results. One can hardly Join the authors in that the reason, why the meat industry does not process horse-meat, is the absence of substantiated recommendations on processing it into meat products. Such recommendations and proper experience do exist, e .g ., in Kazakhstan.

The study by V.I.Khlebnikov et a l. (USSR) demonstrated no essential differences in the amino and fatty acid compositions of frankfurters produced by applying microwave heating and traditio­nally. Heat treatment is accompanied with a slight fa l l in unsa­turated fatty acid*irrespective of the heating method applied.Such changes result in the formation of fatty acids of a shorter carbonchain with a simultaneous reduction of the unsaturated fat­ty aoids level. Amino and fatty acid compositions are objective features characterizing the quality of foods. In the procese of heating the interaction of amino and fatty acids may result in compounds fa irly resistant to proteolytlo enzymes.

In their paper V.Abaldova et al (USSR) presented the experi­mental results on the changes in meat connective tissue due to heating with the miorowave energy. Owing to a considerable rate of

260

microwave heating, product can reach doneness (as judged by the ba­sic indices) , although collagen has not undergone due changes, this influencing unfavourably the yield and some quality characte­ristics of the product.

In this connection, when testing paramétrés of the microwave heating of minced meats, an important condition, providing the de­sired quality of a product, is a sufficiently high degree of col­lagen disaggregation.

The authors obtained rather intersting results indicating that in case of microwave heating,deep changes occur in the structure of üe connective tissue, their extent depending on the rate of heating. Minced meat heating rate has been established which ensures the maximum degree of collagen disaggregation. Simultaneously, the optimum temprature, whioh initiates such disaggregation, has been found.

The results reported oan be used to substantiate a technology ° f microwave heating of processed meats. The authors unreasonably conclude that collagen disaggregation is influenced by the method of heating; this i 3 not supported experimentally as only one method has been studied, v iz ., the microwave one.

The paper by D.Dintchev et al. (Bulgaria) deals with the ap­plication of UY-radiation to reduce the surficial microbial load of pork sides to be processed into pasteurized canned products. f ork sides were continuously treated in the chamber for 35 see., including for 3 sec. with direct UY-rays.

A marked reduction in microbial numbers on their surface was observed in model experiments by means of skin surface coating with test-microorganisms. The decontamination rate under constant irra­diation paramétrés depends on the kind of microflora. It should be mentioned that an important disadvantage of this processing method ts uneven irradiation of the side surface due to a varying dis­tance from the radiation source and to the presence of shadowed sPots, this minimizung considerably the bactericidal effect.

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