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

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dc.contributor.authorBerger, Lisa M.
dc.contributor.authorWitte, Franziska
dc.contributor.authorTerjung, Nino
dc.contributor.authorWeiss, Jochen
dc.contributor.authorGibis, Monika
dc.date.accessioned2024-10-23T12:25:38Z
dc.date.available2024-10-23T12:25:38Z
dc.date.issued2022de
dc.description.abstractIn 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.en
dc.identifier.swb1816946028
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16748
dc.identifier.urihttps://doi.org/10.3390/app12157377
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2076-3417de
dc.sourceApplied sciences; Vol. 12, No. 15 (2022) 7377de
dc.subjectMeat processing
dc.subjectQuality characterization
dc.subjectTechno-functional properties of beef hamburgers
dc.subjectStructural modification
dc.subjectProcess characterization
dc.subject.ddc660
dc.titleInfluence of processing steps on structural, functional, and quality properties of beef hamburgersen
dc.type.diniArticle
dcterms.bibliographicCitationApplied sciences, 12 (2022), 15, 7377. https://doi.org/10.3390/app12157377. ISSN: 2076-3417
dcterms.bibliographicCitation.issn2076-3417
dcterms.bibliographicCitation.issue15
dcterms.bibliographicCitation.journaltitleApplied sciences
dcterms.bibliographicCitation.volume12
local.export.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}, }
local.export.bibtexAuthorBerger, Lisa M. and Witte, Franziska and Terjung, Nino et al.
local.export.bibtexKeyBerger2022
local.export.bibtexType@article

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