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Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat
Journal of Food Science
Abstract
ABSTRACTBONE 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.
... Fourth method is thermal meat bone seperation, in this method meat sample are cooked. During this process flesh becomes easily separable from the bones and will also leades to change in textural properties of meat as described by Huebner et al. (1989). ...
The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min−1, which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h−1 of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.
The worm auger contributes to the pressures generated at the grinder plate face during grinding of meat. The axial pressure distribution along the worm auger during grinding was discussed. The pressure almost increased linearly along axial direction from feeding end to discharge end. The 3D model of the worm auger created in Pro/E software were imported into ANSYS 9.0 software and a linear static finite element analysis was performed. The visual deflection patterns the part experiences under real world loading conditions were obtained so as to complete the security check of strength. The results showed that the yield strength was largely improved with thread root radius increasing from 2 mm to 5 mm. Hence, this method can be applied to rapidly and correctly find those dangerous positions and existing imperfections of its structure, thus providing valuable data to judge its structural rationality before practical manufacture, so as to make further improvements and optimizations for its structural design.
The grinder perforated plate with bone-removal systems has a unique design to improve the quality of ground meat. The pressure distribution on the grinder knife/plate interface during grinding of meat was investigated. The peripheral pressure on meat grinder plates during operation was greater than at the center thus hard particles are collected at the low pressure point. The mechanical models on the perforated plate surface created in MATLAB 7.0 for linear programming, and the 3D model of the perforated plate created in Pro/E software were imported into ANSYS 9.0 software and a linear static finite element analysis was performed. The visual deflection patterns the part experiences under "real world" loading conditions were obtained so as to complete the security check of strength.
Rotary meat grinders with bone chip removal facilities are advanced meat mincing machinery, characterized by undesirable hard-particle separation from ground meat during grinding operations. The grinder plate with an involute spiral groove to facilitate removal of hard particles is developed. The perforated plate with bone chips removal facilities has a unique design including catcher groove, bone-collection chamber and bone-removal passage. Its 3D modeling in Pro/E software, machining process planning, milling path optimization, simulation based on MasterCAM and compiling post program were introduced and verified. The results indicated that adoption of CAD/CAM offers firms the potential to pursue new innovative strategies.
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.
Pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among meat by-products and MSC. Pork by-products contained the most crude protein (p<0.05). Low levels of high ionic strength soluble (HIS) proteins were obtained from meat by-products. Pork lungs and chicken viscera contained the greatest amounts of insoluble (IN) proteins (p<0.05). Total collagen values were positively correlated to IN proteins, intramuscular collagen (IMC) and elastin. Types I and III collagen could not be detected by SDS-PAGE for the different meat by-products though collagen solubility appeared to be significant. These results suggest functional property differences between specific by-products are likely when used in petfood product formulations.
Effects of eight grinding methods on textural properties of cooked beef patties were tested on beef from two sources. The methods tested were representative of those used by processors throughout the country and the sources were U.S. Choice chucks and U.S. Utility grade triangles. Patties from the .32 × .32 cm and silent cutter methods scored highest for tenderness and were lowest in amounts of subjectively determined connective tissue for both Choice and Utility grade beef. Sensory panel and Instron means indicated that the size of plate for initial grind was related (P < .10) to tenderness and the amount of connective tissue in the final product. Patties prepared by the 2.54 × .32 cm grinding method were generally inferior to patties prepared by the .32 × .32 cm grinding method.
In a study of marketing opportunities for fresh dark chicken meat, focus group participants (n=34) identified the most important attributes of chicken products and their packaging. Acceptance of chicken ground through various size plates (2.4, 4.7 and 9.4 mm) and containing various concentrations (0, 1 and 2%) of sodium tripolyphosphate (STPP) was evaluated by consumers (n=73). STPP concentration was not a significant variable for any of the sensory attributes. Texture ratings increased significantly with grind size. Yield increased with increasing concentration at the 2.4 mm grind size of STPP. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n=115) and actual purchase behavior by consumers (n=121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > scallopini > bone-in, skin-on thighs > ground chicken. The lack of acceptance of ground chicken by consumers suggests that future emphasis should be focused on other dark chicken meat products.
Chucks and short plates were selected from 25 carcasses representing the middle third of each of five U.S. quality grades. Beef patties were prepared from chucks and short plates individually and in combination. Taste tests were conducted on the samples in order to study the effect of quality grade and cut formulation on palatability of the cooked product. Over the range of carcasses graded from Prime to Cutter, taste panel subjective, evaluations of tenderness, connective tissue amount and overall acceptability decreased significantly. Patties from Prime, Choice and Good carcasses were rated as acceptable in all palatability traits (5.0 or above on a g-point scale) whereas patties from Utility and Cutter grades were rated 4.0 or less in tenderness, connective tissue amount and overall acceptability. Differences in juiciness and flavor were not substantially affected by quality grade. Patties formulated from chucks were rated more desirable in tenderness, flavor, connective tissue amount and overall acceptability than patties from short plates or short plate-chuck combinations. Differences in palatability due to quality grade were larger than those due to cuts.
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Food processing machine
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