A comparative quality appraisal of finely comminuted batters produced using three types of knives

The aim of this study was to compare the work efficiency of three types of knives mounted successively on a knife roll of a cutter by evaluating the quality and structure of produced finely comminuted batters as well as power consumption and electric energy consumption during chopping. Experimental...

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Bibliographic Details
Published in:Meat science 2014-01, Vol.96 (1), p.429-435
Main Authors: Krzywdzińska-Bartkowiak, Mirosława, Piątek, Michał, Dolata, Włodzimierz
Format: Article
Language:English
Subjects:
Batter quality appraisal
batters
chopping
collagen
Computer image analysis
energy
fat globules
Food Handling - instrumentation
image analysis
Image Processing, Computer-Assisted
knives
meat
Meat - analysis
Meat batter
Microstructure
rolls
Temperature
Type of knives
Viscosity
Water - analysis
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Summary:The aim of this study was to compare the work efficiency of three types of knives mounted successively on a knife roll of a cutter by evaluating the quality and structure of produced finely comminuted batters as well as power consumption and electric energy consumption during chopping. Experimental material comprised finely comminuted meat batters produced under commercial scale production conditions using smooth knives, knives with riffles and knives with holes. Parameters measured in batter included temperature, water, fat, free water, apparent viscosity, thermal drip and batter structure using computer image analysis. Computer image analysis showed that the best comminution and dispersion of fat globules in the protein matrix together with very good comminution of collagen fibres were observed at the application of knives with holes. Among the three types of knives used in the production of finely comminuted meat batters the best batter in terms of its quality and structure was produced using knives with holes.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.08.011