The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
Abstract The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batte...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-09-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-19566-x |
| _version_ | 1811183774285692928 |
|---|---|
| author | Mirosława Krzywdzińska-Bartkowiak Michał Piątek Ryszard Kowalski |
| author_facet | Mirosława Krzywdzińska-Bartkowiak Michał Piątek Ryszard Kowalski |
| author_sort | Mirosława Krzywdzińska-Bartkowiak |
| collection | DOAJ |
| description | Abstract The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batters and processed meat products were investigated. Four variants of the rotational speed of cutter knives and bowl were applied in the experiment: 1500/10 rpm, 1500/20 rpm , 3000/10 rpm and 3000/20 rpm. The chopping process lasted 10 min. After 5, 6, 8 and 10 min of chopping samples of meat batter and processed meat products were collected for histological analyses. The microstructure of structural elements (fat globules and collagen fibres) was measured using computer image analysis. The following parameters were included in a characteristic of the images: the area, circumference, length and width of fat fields; the number of fat fields analysed; the percentage of fat fields in the field under analysis; the area, circumference, length and width of collagen fibres. The computer image analysis showed that the optimal speed of the cutter knives and bowl was 3000/20 rpm. The chopping time was reduced from 10 to 8 min. |
| first_indexed | 2024-04-11T09:52:38Z |
| format | Article |
| id | doaj.art-1f2714b595d544c6bf5c4c89cf9384c4 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-11T09:52:38Z |
| publishDate | 2022-09-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-1f2714b595d544c6bf5c4c89cf9384c42022-12-22T04:30:45ZengNature PortfolioScientific Reports2045-23222022-09-0112111010.1038/s41598-022-19566-xThe influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat productsMirosława Krzywdzińska-Bartkowiak0Michał Piątek1Ryszard Kowalski2Department of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life SciencesDepartment of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life SciencesDepartment of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life SciencesAbstract The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batters and processed meat products were investigated. Four variants of the rotational speed of cutter knives and bowl were applied in the experiment: 1500/10 rpm, 1500/20 rpm , 3000/10 rpm and 3000/20 rpm. The chopping process lasted 10 min. After 5, 6, 8 and 10 min of chopping samples of meat batter and processed meat products were collected for histological analyses. The microstructure of structural elements (fat globules and collagen fibres) was measured using computer image analysis. The following parameters were included in a characteristic of the images: the area, circumference, length and width of fat fields; the number of fat fields analysed; the percentage of fat fields in the field under analysis; the area, circumference, length and width of collagen fibres. The computer image analysis showed that the optimal speed of the cutter knives and bowl was 3000/20 rpm. The chopping time was reduced from 10 to 8 min.https://doi.org/10.1038/s41598-022-19566-x |
| spellingShingle | Mirosława Krzywdzińska-Bartkowiak Michał Piątek Ryszard Kowalski The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products Scientific Reports |
| title | The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| title_full | The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| title_fullStr | The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| title_full_unstemmed | The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| title_short | The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| title_sort | influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products |
| url | https://doi.org/10.1038/s41598-022-19566-x |
| work_keys_str_mv | AT mirosławakrzywdzinskabartkowiak theinfluenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts AT michałpiatek theinfluenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts AT ryszardkowalski theinfluenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts AT mirosławakrzywdzinskabartkowiak influenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts AT michałpiatek influenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts AT ryszardkowalski influenceoftherotationalspeedofthemeatcutterknivesandbowlonthemicrostructureofmeatproducts |