Abstract
This study investigates the effect of ultrasonic waves on the cutting stress of various types of meat raw materials: maral meat, meat trimmings, and beef tripe. The experiments were conducted using ultrasonic baths with frequencies of 35 and 60 kHz, and water and a 2% solution of ascorbic acid were used as the processing medium. The method included cutting samples of standard sizes, ultrasonic treatment for 30–300 seconds, followed by determination of cutting stress using a structurometer. The results showed that the optimal parameters of ultrasonic treatment (240 seconds at 60 kHz in an ascorbic acid solution) provided the maximum reduction in cutting stress for all types of raw materials studied, indicating a pronounced softening of the muscle fiber structure. In particular, the cutting stress of maral meat decreased to 7572 Pa compared to the initial value of 12080 Pa, and the meat trimmings and beef tripe showed a decrease of more than 1.5 times. The data obtained demonstrate the effectiveness of ultrasonic treatment in improving the technological properties of meat raw materials and open up new opportunities for intensifying meat processing.