Determination method for texture properties of meat product
A meat product and texture technology, applied in the direction of measuring devices, testing material hardness, instruments, etc., can solve the problems of poor consistency, large sample differences, high sensitivity, etc., and achieve the effect of improving sensitivity
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[0035] 1) According to the recipe (Table 1), design the test combination table (Table 2) according to the parameters, and make nine groups of chicken meatballs, with 5 repetitions in each group.
[0036] The method of making chicken balls: thaw the chicken (thaw in a 4°C freezer until it can be used in a meat grinder) → mince (use a 6mm aperture plate) → add salt and compound phosphate to marinate → chop and mix, add auxiliary materials → shape (Use a mold to shape chicken meatballs with a diameter of 30mm) → steaming (take out when the center temperature reaches 72°) → cooling in water → analysis and testing.
[0037] 2) Use a sampler to cut a cylindrical meat column with a thickness of 2 cm and a diameter of 2 cm along the diameter of the meatball sample, and pay attention to keeping the cut surface flat and clean. The cut meat sticks were randomly divided into two groups, one for the traditional TPA test and one for the new method (continuous pressure hold) test.
[0038]3...
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