Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

The meat industry is typically using a mixture of fresh and frozen batters for minced production. Our goal was to find the exact threshold ratio capable controlling temperature during processing, but without having an adverse effect on sensory quality pork. To achieve this, percentage used pork production increased from 0% (control) 50% (maximum) in 10% increments. keep control make processing resistant fat smearing, addition 30% batter sufficient. soluble protein content, instrumental cutting force, perceived firmness, juiciness, inner cohesion were not affected by meat. However, it has contributed significant increase drip loss amount non-intact cells (ANIC). With into pork, compliance ANIC regulation German regulatory authorities technologically (practically) almost impossible.