Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat

Larger 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,...

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Detalles Bibliográficos

Principais autores:	Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-10-01
Series:	Applied Sciences
Assuntos:	minced pork industrial meat processing quality characterization techno-functional properties of minced pork structural modification
Acceso en liña:	https://www.mdpi.com/2076-3417/12/20/10590
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