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Particle Characteristics Of Flake-Cut Meat, P. R. Sheard, A. Cousins, P. D. Jolley, C. A. Voyle
Particle Characteristics Of Flake-Cut Meat, P. R. Sheard, A. Cousins, P. D. Jolley, C. A. Voyle
Food Structure
The size of flake-cut meat is an Important quality determinant of comminuted meat products which. potentially. depends upon a large number of factors. Temperature and whether or not the meat is pre-broken have a major Influence on the resulting particle size distribution, as does aperture size. Meat flaked at -7'C produced two to three times more flakes than at -3' C. Under some conditions the particles produced were as little as 0.4 mm thick and characteristically were thicker at one end.
High speed photography, used to visualise the cutting action. Indicated that size reduction occurs In a controlled manner providing …