COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION

Abstract

This study aims to compare the structural-mechanical and functionaltechnological properties of organic and non-organic beef, focusing on parameters such as shear stress and viscosity, to determine their suitability for sausage production. Using a Structurometer ST2, we measured the shear stress and viscosity of longissimus dorsi muscle samples from both organic and non-organic beef. Additionally, the water holding capacity (WHC) was assessed using the Grau-Hamm method, and pH changes were monitored over five days. Our results revealed that organic beef exhibited significantly higher shear stress (90.32 to 121.30 Pa) and viscosity (180.64 to 242.6 Pa·s) compared to non-organic beef (shear stress: 88.24 Pa, viscosity: 176.48 Pa·s). These differences indicate that organic beef has greater toughness, density, and better emulsion properties, contributing to enhanced texture and juiciness in sausage products. Furthermore, organic beef showed a higher WHC of 75% compared to 60% for non-organic beef, along with a stable pH range of 5.6-5.7, which is crucial for maintaining meat quality during storage and processing. The findings suggest that organic beef, due to its superior mechanical properties and moisture retention capabilities, is more suitable for producing high-quality sausage products.