Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (19)
Effect of Grinding Depth on Minced Beef Properties
Annotation
To produce raw-smoked and cooked sausages it is necessary to have stuffing with low or, on the contrary, high water binding capacity (WBC). The desired value of WBC is regulated with raw meat grinding depth. At the same time it is a well-known fact that WBC of proteins is determined by the protein environment pH deviation from its iso-electric point. In this respect, an important issue is to investigate the possibility of influence of raw meat grinding degree on the stuffing pH. This paper shows that it is pH change during a grinding process rather than decrease in minced stuffing dispersion degree that can serve as the source of influence on a minimum stuffing WBC necessary for production of raw smoked sausages. Studies on beef tender-side showed that muscle tissue grinding can not be treated as only a mechanical process, in fact, grinding is a combination of mechanical and chemical changes occurring in muscle tissue. Grinding is accompanied by a change in muscle tissue components distribution, which leads to activation of certain biochemical and physicochemical processes by means of grinding.
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