VARIATION IN MEAT COMPOSITION VISCOSITY DURING THE MIXING PROCESS
Keywords:
meat composition, viscosity, pork haunch, mixingAbstract
Animal raw material processing is directly influenced by the physical and
chemical characteristics of the materials which also influence their water holding
capacity. The various combinations and status of the raw materials used in the
food industry determine specific behaviours that may influence the processing
equipment performance and construction. The study on meat composition viscosity
depending upon the added components, temperature and mixing time length, has
shown that viscosity is increasing with lower added water percentage, lower
mixing temperature and higher mixing time length.
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