Influence of meat batter addition in ground beef on structural properties and quality parameters

Abstract The determination of the amount non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which why more objective faster methods including evaluation quality parameters are needed. To determine, whether addition meat batter increases histologically determined ANIC samples containing increasing shares (non-intact cells) were investigated results compared to other methodological approaches, namely lactate dehydrogenase activity (LDH), soluble protein content, metmyoglobin drip loss, firmness, cooking loss. Histological measurements showed that increased linearly with beef. loss ( r = ? 0.834, p < 0.01) firmness 0.499, 0.01), parameter content 0.924, revealed significant correlations added batter, detected differences between when difference batter-like-substance was ? 25%. Therefore, those might be useful estimate extrapolate ANIC, assess product simpler way. not affected by addition, whereas LDH non-repeatable results. Taken together, measure nevertheless, it limited terms characterization morphological changes meat. However, correlated could, used for assessing