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2022

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

Berger, Lisa M. Witte, Franziska Terjung, Nino Weiss, Jochen Gibis, Monika
  applsci-12-07377.pdf  (2.58 MB)

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.

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CC BY 4.0

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Applied sciences, 12 (2022), 15, 7377. https://doi.org/10.3390/app12157377. ISSN: 2076-3417
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https://hohpublica.uni-hohenheim.de/handle/123456789/16748
 https://doi.org/10.3390/app12157377

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English

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660 Chemical engineerin

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Institut für Lebensmittelwissenschaft und Biotechnologie

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Meat processing Quality characterization Techno-functional properties of beef hamburgers Structural modification Process characterization

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@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}, }
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