Rice flour - use in meat production, Kyiv

One of the main tasks of the meat industry is the most complete use of animal raw materials and processing of its components into final products or semi-finished products To a large extent, the quantity and quality of the meat product depends on the physical and chemical properties of the components of the meat raw material, the ability of these components to intermolecular interaction, as well as the retention of moisture by protein substances during cold processing meat and subsequent thermal exposure.
In the case when a high content of free moisture in meat products is undesirable and it is necessary to strengthen the connection between its components, we suggest introducing an additive into the meat raw material - rice flour. It is an excellent thickener, sincerice flour belongs to a gluten-free starch-containing raw material. Therefore, in the process of processing raw meat, with the introduction of rice flour, the polysaccharides contained in it (amylopectin and amylose) are pasteurized, which, when interacting with other components, retain moisture, forming a colloidal dispersion. At the same time, the polysaccharides of rice flour not only retain free moisture, but also interact with the protein molecules of the meat raw material, which allows to improve its structure and facilitate further work on its formation (important in the production of sausages products).(//tractor-service.com)
The use of rice flour in the production of sausage products andmeat semi-finished products as a thickener and stabilizer has long been known and widely spread abroad. It not only perfectly replaces native and chemically modified starches, concentrates and isolates of soy proteins and their modified preparations that surpass it in cost, but also increases the yield of finished products, reduces thermal losses and changes the protein content in the final product, giving the products a pleasant taste and appearance.
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