Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated. this study, the influence of these process was characterized by structural (amount non-intact cells (ANIC), CLS-Microscopy), functional (drip loss) qualitative (soluble protein content, lactate dehydrogenase (LDH) activity, myoglobin content (Mb)) parameters meat. Therefore, samples were analyzed after each step. Histological analyses revealed an increased ANIC with progressive processing. Thereby, first second grinding caused strongest increases (factors 2.43 2.69). Comparable results found in relative LDH activity (factor 2.20 1.62) Mb concentration 2.24 1.33) extracted solution. The findings suggest that disintegration structure processing, causing more vulnerable structures which result leakage intramuscular substances. Further, type stress acting on determines extent changes. presented enable manufacturers precisely adjust their towards gentle production thus, meet legal regulations.