Influence of finely chopped meat addition on quality parameters of minced meat

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dc.contributor.authorWitte, Franziska
dc.contributor.authorSawas, Erik
dc.contributor.authorBerger, Lisa M.
dc.contributor.authorGibis, Monika
dc.contributor.authorWeiss, Jochen
dc.contributor.authorRöser, Anja
dc.contributor.authorUpmann, Matthias
dc.contributor.authorJoeres, Eike
dc.contributor.authorJuadjur, Andreas
dc.contributor.authorBindrich, Ute
dc.contributor.authorHeinz, Volker
dc.contributor.authorTerjung, Nino
dc.date.accessioned2024-09-03T14:03:40Z
dc.date.available2024-09-03T14:03:40Z
dc.date.issued2022de
dc.description.abstractLarger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and 100%) to minced meat and quality parameters were analyzed. FCM was used to simulate different intensity of an unintended destruction of meat cells due to various processes. The amount of non-intact cells (ANIC) was determined histologically and furthermore, soluble protein content, water holding capacity, mechanical and sensory texture, and scanning electron and confocal laser scanning microscopy was applied to analyze the meat structure and quality. ANIC indicated that even adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30% FCM did not result in significant differences in drip loss of raw and cooked meat as well as mechanical and sensory texture analysis. This study showed that intensive processing might be detectable via ANIC, but that the minced meat quality was not affected.en
dc.identifier.swb1823177794
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16551
dc.identifier.urihttps://doi.org/10.3390/app122010590
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2076-3417de
dc.sourceApplied sciences; Vol. 12, No. 20 (2022) 10590de
dc.subjectMinced pork
dc.subjectIndustrial meat processing
dc.subjectQuality characterization
dc.subjectTechno-functional properties of minced pork
dc.subjectStructural modification
dc.subject.ddc570
dc.titleInfluence of finely chopped meat addition on quality parameters of minced meaten
dc.type.diniArticle
dcterms.bibliographicCitationApplied sciences, 12 (2022), 20, 10590. https://doi.org/10.3390/app122010590. ISSN: 2076-3417
dcterms.bibliographicCitation.issn2076-3417
dcterms.bibliographicCitation.issue20
dcterms.bibliographicCitation.journaltitleApplied sciences
dcterms.bibliographicCitation.volume12
local.export.bibtex@article{Witte2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16551}, doi = {10.3390/app122010590}, author = {Witte, Franziska and Sawas, Erik and Berger, Lisa M. et al.}, title = {Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat}, journal = {Applied sciences}, year = {2022}, volume = {12}, number = {20}, }
local.export.bibtexAuthorWitte, Franziska and Sawas, Erik and Berger, Lisa M. et al.
local.export.bibtexKeyWitte2022
local.export.bibtexType@article

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