Automatically prepared meat products of a different beef and pork content were subjected to research. Meat masses with addition of fibre with a soluble fraction and of a different degree of mincing were used for filling two-component products. The results of analysis showed a significant influence of beef and pork proportion, mincing degree and addition of apple fiber with a soluble frac-tion on the structure of minced meat masses (mmm). It was concluded that a differentiated content of these textural parameters allows to create a meat filling with increased biological parameters and of a defined hardness, elasticity and cohesiveness.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.