A new version of this entry is available:
Loading...
Article
2023
Effect of frozen to fresh meat ratio in minced pork on its quality
Effect of frozen to fresh meat ratio in minced pork on its quality
Abstract (English)
The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible.
File is subject to an embargo until
This is a correction to:
A correction to this entry is available:
This is a new version of:
Notes
Publication license
Publication series
Published in
Applied sciences, 13 (2023), 4, 2323.
https://doi.org/10.3390/app13042323.
ISSN: 2076-3417
Faculty
Institute
Examination date
Supervisor
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
570 Biology
Original object
Free keywords
Ground pork Non-intact cells Texture
Standardized keywords (GND)
BibTeX
@article{Tomasevic2023,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16495},
doi = {10.3390/app13042323},
author = {Tomasevic, Igor and Witte, Franziska and Kühling, Rike Elisabeth et al.},
title = {Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality},
journal = {Applied sciences},
year = {2023},
volume = {13},
number = {4},
}