cc_byWitte, FranziskaSawas, ErikBerger, Lisa M.Gibis, MonikaWeiss, JochenRöser, AnjaUpmann, MatthiasJoeres, EikeJuadjur, AndreasBindrich, UteHeinz, VolkerTerjung, Nino2024-09-032024-09-032022https://hohpublica.uni-hohenheim.de/handle/123456789/16551https://doi.org/10.3390/app122010590Larger 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.engMinced porkIndustrial meat processingQuality characterizationTechno-functional properties of minced porkStructural modification570Article1823177794