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The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products - Scientific Reports

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The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products - Scientific Reports

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.

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The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products - Scientific Reports

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