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 meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quali...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/4/2323 |
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| author | Igor Tomasevic Franziska Witte Rike Elisabeth Kühling Lisa M. Berger Monika Gibis Jochen Weiss Anja Röser Matthias Upmann Eike Joeres Andreas Juadjur Ute Bindrich Volker Heinz Nino Terjung |
| author_facet | Igor Tomasevic Franziska Witte Rike Elisabeth Kühling Lisa M. Berger Monika Gibis Jochen Weiss Anja Röser Matthias Upmann Eike Joeres Andreas Juadjur Ute Bindrich Volker Heinz Nino Terjung |
| author_sort | Igor Tomasevic |
| collection | DOAJ |
| description | The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible. |
| first_indexed | 2024-03-11T09:13:31Z |
| format | Article |
| id | doaj.art-e4c30887b5b14131b8df0f2cae5a26d0 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T09:13:31Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e4c30887b5b14131b8df0f2cae5a26d02023-11-16T18:54:07ZengMDPI AGApplied Sciences2076-34172023-02-01134232310.3390/app13042323Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its QualityIgor Tomasevic0Franziska Witte1Rike Elisabeth Kühling2Lisa M. Berger3Monika Gibis4Jochen Weiss5Anja Röser6Matthias Upmann7Eike Joeres8Andreas Juadjur9Ute Bindrich10Volker Heinz11Nino Terjung12DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, GermanyDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, GermanyDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, GermanyMeat Technology, Department of Life Science Technologies, University of Applied Sciences and Arts, Campus Allee 12, 32657 Lemgo, GermanyMeat Technology, Department of Life Science Technologies, University of Applied Sciences and Arts, Campus Allee 12, 32657 Lemgo, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, GermanyThe meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible.https://www.mdpi.com/2076-3417/13/4/2323ground porknon-intact cellstexture |
| spellingShingle | Igor Tomasevic Franziska Witte Rike Elisabeth Kühling Lisa M. Berger Monika Gibis Jochen Weiss Anja Röser Matthias Upmann Eike Joeres Andreas Juadjur Ute Bindrich Volker Heinz Nino Terjung Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality Applied Sciences ground pork non-intact cells texture |
| title | Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality |
| title_full | Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality |
| title_fullStr | Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality |
| title_full_unstemmed | Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality |
| title_short | Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality |
| title_sort | effect of frozen to fresh meat ratio in minced pork on its quality |
| topic | ground pork non-intact cells texture |
| url | https://www.mdpi.com/2076-3417/13/4/2323 |
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