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Related Experiment Video

Updated: May 27, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Published on: April 26, 2013

Grinding as a method of meat texture evaluation.

A T Kenmegne Kamdem1, J Hardy

  • 1Laboratoire de Physicochimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, 2, Avenue de la Forêt de Haye 54500 Vandœuvre-lès-Nancy, France.

Meat Science
|November 9, 2011
PubMed
Summary

Grinding uncooked meat

Area of Science:

  • Food Science and Technology
  • Materials Science

Background:

  • Understanding meat texture is crucial for processing and consumer acceptance.
  • Grinding is a key process affecting meat texture.

Purpose of the Study:

  • To investigate the relationship between meat grinding parameters and its textural properties.
  • To determine how grinding energy and torque correlate with texture analysis results.

Main Methods:

  • Utilized an electric grinder with torque/speed sensors to measure maximum grinding torque (Tmax) and total energy (TE).
  • Performed texture profile analysis (TPA), relaxation tests, and cutting tests on ground meat samples.
  • Analyzed sample composition to assess its influence on grinding and texture parameters.

Main Results:

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  • Grinding parameters (Tmax and TE) showed stronger correlations with TPA, relaxation, and cutting parameters than with sample composition.
  • High correlation coefficients were found between Tmax and relaxation percentage (%R) (-0.92), Tmax and destructuring coefficient (De(25)) (-0.92), and Tmax and maximum cutting force (Fc) (0.97).

Conclusions:

  • Meat grinding parameters are significant predictors of meat texture attributes.
  • Torque and energy measurements during grinding offer valuable insights into meat's mechanical properties.