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

Larger processing equipment to produce minced meat could affect its structure due intensive and a high energy intake in the mass. To assess if this would result alterations quality, finely chopped (FCM) was added different concentrations (15, 30, 45, 60, 75, 90, 100%) quality parameters were analyzed. FCM used simulate intensity of an unintended destruction cells various processes. The amount non-intact (ANIC) determined histologically furthermore, soluble protein content, water holding capacity, mechanical sensory texture, scanning electron confocal laser microscopy applied analyze quality. ANIC indicated that even adding 15% statistically (p < 0.05) distinguishable from 100% 30% had already 50 Vol.-% ANIC. In contrast, addition or did not significant differences drip loss raw cooked as well texture analysis. This study showed might be detectable via ANIC, but affected.