Vibrations in engineering and technology

Verbytskyi Sergii – PhD Engineering, Head of the Department of Informational Support, Innovative Providing, Standardization and Metrology, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, 02002, Yevhena Serstiuka St., 4а, Kyiv, Ukraine, е-mail: tk140@hotmail.com, https://orcid.org/0000-0002-4211-3789.

The process of salting meat raw materials is used to produce meat products and extend their shelf life. Needle injection technologies, particularly those carried out using multi-needle brine injectors, allow for intensification of the salting process. These are typically used in conjunction with meat massagers. The study subjects were the longissimus dorsi muscles from chilled young cattle carcasses. The raw materials were injected into a residual brine content of approximately 20% using a multi-needle injector with 50 injection needles and a spray pressure of 2, 4, and 6 kg/cm². Alternatively, the meat was injected using an electromechanical injector at a pressure of 1.5 kg/cm². Each piece was weighed before and after injection, and the percentage of brine was calculated. It was found that spray pressure only affects injection accuracy (uniformity of injection degree) at 6 kg/cm², until a sufficient spray effect is achieved. Reducing the drip time (starting with a pressure of 6 kg/cm², juice dripping ceases 1 hour after injection) allows for faster continuous production flow. Reducing the amount of brine leakage (from 16.75% for products injected at 2 kg/cm² to 4.5% at 8 kg/cm²) significantly reduces processing time. The results confirmed the hypothesis that the brine lost by dripping is primarily located in the hole created by the needle's movement through the meat. This brine is not held by muscle tissue, so it drains quickly. High injection pressure helps inject the brine deep into the muscle, locking it in place and thus reducing the amount of brine lost. High-quality curing of meat can be achieved in a single processing cycle using a multi-needle injector with a feed rate of 15-35 mm, with the amount of brine injected per needle being no less than 10 ml per cycle. The yield of the finished product increases by 15-25% with needle injection. Introducing more than 30% brine into raw meat is not practical, as it increases heat-treatment losses and reduces moisture binding capacity. The resulting research, analysis, and study of design trends allowed establishing rational injection regimes for meat raw materials.

1. Barbut, S. (2016). Meat Processing Equipment. In: Poultry Products Processing, CRC Press, p. 239-264. https://doi.org/10.1201/9781420031744 .

2. Cummins, E., Lyng, J. (2016). Emerging technologies in meat processing, p. 1-5. 

3. Bekhit, A. (2017). Advances in Meat Processing Technology. CRC Press.

4. Ojha, K., Kerry, J., Tiwari, B. (2017). Emerging technologies for the meat processing industry. In: Advanced technologies for meat processing. CRC Press, p. 297-318.

5. Smetana, S., Terjung, N., Aganovic, K., Alahakoon, A., Oey, I., Heinz, V. (2019). Emerging Technologies of Meat Processing. In: Sustainable Meat Production and Processing. Academic Press, p. 181-205 https://doi.org/10.1016/B978-0-12-814874-7.00010-9 .

6. Kovalenko, O., Verbytskyi, S., Yashchenko, L., Lysenko, H. (2020). Peculiarities of technical means of meat processing industry in Ukraine. The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies, 7(1), p. 66-72.

7. Verbytskyi, S. (2022). Effect of technological parameters of the needle injecting upon the quality of the processing of raw meats. Food Resources, 18(10), hp. 7-18. https://doi.org/10.31073/foodresources2022-18-01.

8. Jůzl, M., Nedomová, Š. (2015). Quality of animal products. Mendel University in Brno.

9. Planas i Solivera, S. (2018). Caracterització de salmorres i avaluació en un model de producte carni cuit. Universitat de Girona, Escola Politécnica Superior.

10. Krzywdzińska-Bartkowiak, M., Gajewska-Sczcerbal, H., Dolata, W. (2010). Wpływ nastrzykiwania na solanką pelującą i masowania na zmiany mikrostruktury dwóch części mięśnia najdłuższego grzbietu świń. Nauka Przyroda Technologie, Nauki o Żywności i Żywieniu. Tom 4, Zeszyt 2. S. 1–9. 

11. Cáceres, J. C., Sanabria, C. J. (2021). Evaluación de salmueras para mejoramiento de las características fisicoquímicas en el lomo (M. Longissimus dorsi ) de vacas de descarte de la unidad de Ganado Lechero de Zamorano. Doctoral dissertation, Zamorano: Escuela Agrícola Panamericana. 38 p.

12 Verbytskyi, S. (2024). Hydro-mechanical processing of raw beef by massaging: theoretical basics and practical. Scientific Works, 88(1), p. 90-98. https://doi.org/10.15673/swonaft.v88i1.2966.

13. Verbytskyi, S. B. (2022). Determination of technological parameters of the operation of a multi-needle injector for raw meats. Вulletin of the M. Kozybayev NKU, 1(53), p. 129-133. http://doi.org/10.54596/2309-6977-2022-1-129-133. 

14. Rocha McGuire, A. E. (2022). Mejorando la suavidad de la carne de bovino con tecnología de inyección. Carnetec: https://www.carnetec.com/Industry/TechnicalArticles/Details/104982 (Visitado 31 octubre 2025).

15. Verbytskyi, S., Starchevoi, S., Usatenko, N., Kryzhska, T. (2019). Inyektuvannia miasnoi syrovyny rozsolamy z kolagenvmisnymy komponentamy [Injection of raw meats with brines containing collagen components]. Prodovolchi resursy [Food Resources]. 7(12), P. 35-49 http://doi.org/10.31073/foodresources2019-12-04 in Ukrainian.

16. Nastrzykiwarka z serii SAS produkcji NOWICKI z innowacyjnym systemem ważenia i kontroli poziomu nastrzyku. (2020). Mięsne technologie, 3, p. 66-67.