INFLUENCE OF PLANT FIBRE WITH A SOLUBLE FRACTION UPON STRUCTURE STABILISATION AND COLOUR CHANGES OF TWO-COMPONENT MEAT PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):147–150
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ABSTRACT
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 fraction 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.
ISSN:1230-0322