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Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat
Author(s) -
HUEBNER P.H.,
SEBRANEK J.G.,
OLSON D.G.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04642.x
Subject(s) - grinding , pulverizer , particle size , food science , chemistry , materials science , metallurgy
BONE CHIPS (9.5 mm or 13 mm) were added to ground meat batches (45.3 kg) at 0.5%. Meat batches were tempered to ‐2.2 ° C and 3.3 ° C to evaluate effect of temperature during grinding. Three commercial bone elimination systems were used for comparison. Grinding at − 2.2 ° C was not significantly ( P <0.05) different from 3.3 ° C for bone in the final product but more bone remained in the grinder barrel after grinding at 3.3 ° C. The large chips were more readily fractured and passed to the final product. The channelled central system passed significantly ( P <0.05) more bone into the final product than the others. With all bone removal systems, the small chips were more readily removed from the grinder through the removal system.