^ Qp T>'r ■ 0UT THE TECHNOLOGY OF pincers) put into the neck foi*a- i’qJSG PIG HEADS IN THE MANUFAC- men under the remainder of spi­ TjnfOF HIGH-GRADE PRO- nal cord trunk.Brains and hypo­ ^J3S physis are put in one raw on p e n s and taken to the cooling cham­ :,^jIULEUOV,■•J’.Tir V.I.VQROBJEV, M.A, ber. With the purpose of rational use of pig head tissues we deve­ SjfePAUTINSK TECHNOLOGICAL IN- loped the technology of producing E °P AND DAIR Y II©U- protein mass, Pig heads ere sub­ W » GLINKA STREET 49, 490011 jected to boiling,boning,grin­ J ^ATAfpTM^PALATINSK, Rir TTRKR USSR ding on a mincer and cutter with adding whole blood,starch,salt T ^ u c h o b and broth.Such mass contributes aonal use ol a11 'bhe Pro~ to increasing economical indices % ® °f agricultural animals improving flavour,odour,consis­ great importance in increa- tence and marketable appearance t'ae volume of meat produc­ of the product.lt also"Improves es*]-?1" is possible to manufac- its quality,the keeping quality t*oa ^logically valuable meat without disguising low-grade raw no^ on-lY by combining materials or low sanitary-hygie­ Quici fat tissues but also nic level of production.The work­ ¡^^other components of a car- ed out technology of producing It ^»homely, pig head tissues* a mass of pig head tissues ensu­ Jsq g Advisable in the economi­ res the uniform fat distributi­ st' and it is necessary on in sausage meat. Fat is known ^ 4 1 °Lcsome diet from the me- to be an important meat consti­ **•» S d i ! ? l Q t o f view based on the tuent with high energy value.lt Hvis^i°n of integrity and in- imparts the meat products good h Q*(l o ^ ^ y ol meab raw materi- flavour properties being a sour­ *c-«) When carcass compo- ce of vital lipid components. i°l0,Us^ aj,?e properly combined With the existing technology of §v; J i c&l characteristics of production the uniform distribu­ is fn ^ 'aals are I*UH«Y revealed. tion of fat in sausage meat com­ f0i>e p2a . becomes less refined, position is not always afforded, F ^ eh U icheci 7/11,13 a a h u r a l eom- therefore the finished products k^t, ¿®»wLich ensure normalisa- are not tender enough,juicy and t°cV. i).melaLolism in a human of needed consistence.Taking it ° cObt— head tissues are known into consideration we added pro­ Ctiri Gucla components. tein mass to the finely minced meat for even fat mixing with \ .lAljS Ai© METHODS sausage meat composition. Fox* instigation v/as c a r r i e d control of the influence of pro­ ^4t>e ?Lree factories. The pro- tein mass on the quality and out­ eg ins at the meat shop, put of sausage products,raw sau­ is Rh*'ta s 8 X 6 GUl off, cheek me- sage meat and finished products bot^?3 .on bhe carcass. Skin of boiled the 1st grade Alma-Ata ^^ipped off pig heads sausage were ohosen(3). The 1st pi y treatment of hog can- grade meat (6q£) and serai- '~S Leads are scalded,de- fat (4C$) were used as raw Qa 1 bristles at special ma- materials. Such choice is based Of tv,Laen the heads are clean- on the fact that is is ® _rest of burnt hair,epi- one of the main components of tie wa3Led.They are chop- majority of sausage products,the bra ,- vV° Lalves without damn- binding component in sausage meat acr s and hypophysis. If the composition.The structure and 0s' rj-°t chopped the hypo- structural-mechanical characte­ ^ °f "h la-Lcn out w i t h the ristics of both raw and boiled Q-ypoextract or (special sausage meat as well as the qua-

787 pai lity and output of production depend on the quantity of horse ® ^ and changing its properties in the process of technological „ ment. Defrosted meat was used in this work. The samples were pf’0 duced by adding 1 Q$>f 1 % and 20f> of the mass instead of semifft pork. Water content, plastic viscosity, relative-instant moduli* of shear, stickness, water-binding capacity of raw and boiled ,ve sage meat were investigated. Coefficient of compression, relate elastic strain, residual strain shear force were also studies. RESULTS Table 1 shows that the mass in its composition and functional P perties is similar to sausage meat. T a b l e d ' Indices ; Horse meat ; Pig heads : Mass of pig head^ • • meat : tissues

Moisture f> 74, A 2 66, 5 + i,35 7 2 ,1 + 1 ,34

Protein 19,16 16,8 + 1,34 -14,04+ 0,33

Fat fo V 0 3 15,4 + 1,34 .2,30+ 0,21

Ashes f> .,04 .,20 + 0,12 i, 00 + 0,06

Water-b inding 84,6 + 9 6 ,4 capacity 59 + .,3 «,9 + 1,3 Fat-binding 3 8,4 + 0,48 capacity 32, 5+0,3 5 7 6,2 ±1,7

Tabl®-.-^ Characteristics : Planned :Experimental samples: • variant • :Quantity of added mass «• • ; 10 5 ’ 2 0 __ --- Raw Sausage Meat Moisture content p70 76,3 76, 5 76,8 76,9 2 Spot size cm 4,4 5 4,15 4,05 4,00

Viscosity "J 0,85 0,82 0,95 0,94 m^

Modulus of shear E 10~2 n md 1,33 1,44 1, 51 1,54

Relaxation period 55,4 57,4 59,8 60,1

Relative plastic 74,8 76,1 7 5 ,9 strain 'f> 75,8 2 Stickness n m 48,8 49,3 52,3 52,6

788 ^ IpED s a u s a g e m e a t g lsture content $ 69,5 69,8 70,1 69,7 bfe fi2e of weakly^ moisture cm2 ■3,5 10,3 9,35 9,85 ^ f i . of com- eSS i 0 n rt 29,5 31,3 32,1 32,3 elastic v 7° 31,3 30,8 30,6 30,4 g, -Lus of elasticity Jo 14,3 14,6 14,8 14,9 jj ear force n m 430 430 430 430 losses in ther- ^ e a t m e n t 8,45 7,63 7,64 7,85 J* « is seen from Table 2! fat holding water in sausage consistence. l^dt^68 dn proportion to the CONCLUSION ,• e ^ >,un- , ^ w°f VAUVACU.added X^'*'protein ^ v 'X ii 11!mass. CA O O 0 111 8a, form drstribution of fat This work shows that the accep­ ^ tsasage meat composition im- table technology of producing kl c1 ^'00d structural-xaechani - protein mass of raw materials: ^iCj5‘ara-cteristics :tenderness, pig heads,blood,starch,salt, ,,?ss*, W thick V-« iiAV/monolithic u v X. -U UU. v-r KJstruc- u. broth has been developed. Pos­ good particles bond sibilities of using this mass aished products (Table 2). in the manufacture of boiled °4 e . of protein mass e mulsi- sausage products instead of the y p0cp^ heads tissues makes main raw materials have been ih ^t i Sl,dde do produce more shown. ^Sg5s^ ¿¡P,sausage apri dUWVXUmeat 11high-Lq IX ostick- ■is tb fluidity. Thanks to REFERENCES Ts^ci e i'1Qished product wi1 1. K.S.PETROVSKY "Food Value of fa^e;radly more moisture has Subproducts And Their Role in ^ te^davj-l^hd a d /broth blijijia swellingsoncxj-iugo a.ii! and the Diet". - M.CRITEI "Meet In­ ni SaS!?»^uicy and tasteful. dustry", 1973. Da es od studied 2. B.P .Sukhanov,A .D .Ignat jev, K cltv t>!r m°isture-holding ca- V.D.Nuznetzov,R.M.Solavatulina ba J-S K ‘J"t °iIC pxciuueu ones, "Medical Biological Estimation ooause the mass of pig of Meat Products of Higher Bio­ iK^it SSUes contains a great logical Aspects of Studying Hu­ T? is °t collagen proteins. man Diet". M.1970. V.1. inJ'?aj? that collagen boi- 3. E.T.Tuleuov "Production of u sUi^s teat treatment of heads Horse Meat". Moscow, Agroprom - C ^ t a n i 11 chansing some of its izdat, 1986. OfJte ¿^dt properties,it becomes io ito^eSS^ ^ e do dde action iiv i bsSSes»PePsin and trepsin, tjrtes ?ance* As a result of this, tj-pib -cie'a6th diminishes and ivy fii^t^toss increases so that , y ~ vui.uiae increases as t _ki"e structure of..... collagen o.O( 0 y t^ioosens.Simultaneously c'4i^tle capacity increases kb ' SeP&ration of polysac- V ? Pla0aEld formation of gluten ih- ^Diir,6 * Gluten plays some role ^Shc-a5 ted 45 monolithic structure of Products,contributes to 789