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Grinding Time and Pressure Developed in Beef and Pork: Effects of Temperature and Fat
Author(s) -
WILD J. L.,
SEBRANEK J. G.,
OLSON D. G.
Publication year - 1991
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.1365-2621.1991.tb04726.x
Subject(s) - pulverizer , grinding , zoology , food science , beef cattle , chemistry , materials science , biology , composite material
Pressure on the inside face of grinder plates was measured during meat grinder operation using four transducers mounted at various distances from the center to the periphery of the plate face. Pressure during grinding of 11.4 kg batches of beef or pork was increased significantly (P<0.05) with low temperature and high fat content. The pressure increase was about 25% (409.5 kPa to 512.3 kPa) when temperature was decreased from 4°C to ‐ 2°C and about 500% (from 177.2 kPa to 875.6 kPa) when fat content was increased from 10.1% to 44.6%. Pressure also increased (P<0.05) by about 30% from the center (344.7 kPa) to the periphery (448.5 kPa) of the plate. Overall, beef resulted in 61% greater pressure than pork.