Achtung: hohPublica wurde am 18.11.2024 aktualisiert. Falls Sie auf Darstellungsfehler stoßen, löschen Sie bitte Ihren Browser-Cache (Strg + Umschalt + Entf). *** Attention: hohPublica was last updated on November 18, 2024. If you encounter display errors, please delete your browser cache (Ctrl + Shift + Del).
 

A new version of this entry is available:

Loading...
Thumbnail Image
Article
2022

Influence of processing steps on structural, functional, and quality properties of beef hamburgers

Abstract (English)

In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated. In this study, the influence of these process steps was characterized by structural (amount of non-intact cells (ANIC), CLS-Microscopy), functional (drip loss) and qualitative (soluble protein content, lactate dehydrogenase (LDH) activity, myoglobin content (Mb)) parameters of the meat. Therefore, meat samples were analyzed after each process step. Histological analyses revealed an increased ANIC with progressive processing. Thereby, the first and second grinding steps caused the strongest increases (factors 2.43 and 2.69). Comparable results were found in the relative LDH activity (factor 2.20 and 1.62) and the Mb concentration (factor 2.24 and 1.33) of the extracted meat solution. The findings suggest that the disintegration of the meat structure increases with progressive processing, causing more vulnerable structures which result in increased leakage of intramuscular substances. Further, the type of stress acting on the meat determines the extent of the changes. The presented findings enable manufacturers to precisely adjust their process towards more gentle production parameters and thus, to meet the legal regulations.

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, 12 (2022), 15, 7377. https://doi.org/10.3390/app12157377. ISSN: 2076-3417
Faculty
Institute

Examination date

Supervisor

Edition / version

Citation

DOI

ISSN

ISBN

Language
English

Publisher

Publisher place

Classification (DDC)
660 Chemical engineerin

Original object

Standardized keywords (GND)

Sustainable Development Goals

BibTeX

@article{Berger2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16748}, doi = {10.3390/app12157377}, author = {Berger, Lisa M. and Witte, Franziska and Terjung, Nino et al.}, title = {Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers}, journal = {Applied sciences}, year = {2022}, volume = {12}, number = {15}, }
Share this publication