Effect of frozen to fresh meat ratio in minced pork on its quality

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dc.contributor.authorTomasevic, Igor
dc.contributor.authorWitte, Franziska
dc.contributor.authorKühling, Rike Elisabeth
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.accessioned2024-09-03T13:38:01Z
dc.date.available2024-09-03T13:38:01Z
dc.date.issued2023de
dc.description.abstractThe meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16495
dc.identifier.urihttps://doi.org/10.3390/app13042323
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2076-3417de
dc.sourceApplied sciences; Vol. 13, No. 4 (2023) 2323de
dc.subjectGround pork
dc.subjectNon-intact cells
dc.subjectTexture
dc.subject.ddc570
dc.titleEffect of frozen to fresh meat ratio in minced pork on its qualityen
dc.type.diniArticle
dcterms.bibliographicCitationApplied sciences, 13 (2023), 4, 2323. https://doi.org/10.3390/app13042323. ISSN: 2076-3417
dcterms.bibliographicCitation.issn2076-3417
dcterms.bibliographicCitation.issue4
dcterms.bibliographicCitation.journaltitleApplied sciences
dcterms.bibliographicCitation.volume13
local.export.bibtex@article{Tomasevic2023, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16495}, doi = {10.3390/app13042323}, author = {Tomasevic, Igor and Witte, Franziska and Kühling, Rike Elisabeth et al.}, title = {Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality}, journal = {Applied sciences}, year = {2023}, volume = {13}, number = {4}, }
local.export.bibtexAuthorTomasevic, Igor and Witte, Franziska and Kühling, Rike Elisabeth et al.
local.export.bibtexKeyTomasevic2023
local.export.bibtexType@article

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