---
_id: '9420'
abstract:
- lang: eng
  text: Larger processing equipment to produce minced meat could affect its structure
    due to intensive processing and a high energy intake in the meat mass. To assess
    if this would result in alterations in the minced meat quality, finely chopped
    meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and
    100%) to minced meat and quality parameters were analyzed. FCM was used to simulate
    different intensity of an unintended destruction of meat cells due to various
    processes. The amount of non-intact cells (ANIC) was determined histologically
    and furthermore, soluble protein content, water holding capacity, mechanical and
    sensory texture, and scanning electron and confocal laser scanning microscopy
    was applied to analyze the meat structure and quality. ANIC indicated that even
    adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat
    and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30%
    FCM did not result in significant differences in drip loss of raw and cooked meat
    as well as mechanical and sensory texture analysis. This study showed that intensive
    processing might be detectable via ANIC, but that the minced meat quality was
    not affected.
article_number: '10590'
author:
- first_name: 'Franziska '
  full_name: 'Witte , Franziska '
  last_name: 'Witte '
- first_name: 'Erik '
  full_name: 'Sawas , Erik '
  last_name: 'Sawas '
- first_name: Lisa M.
  full_name: Berger , Lisa M.
  last_name: 'Berger '
- first_name: 'Monika '
  full_name: 'Gibis , Monika '
  last_name: 'Gibis '
- first_name: 'Jochen '
  full_name: 'Weiss, Jochen '
  last_name: Weiss
- first_name: Anja
  full_name: Röser, Anja
  id: '12158'
  last_name: Röser
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
- first_name: 'Eike '
  full_name: 'Joeres, Eike '
  last_name: Joeres
- first_name: 'Andreas '
  full_name: 'Juadjur , Andreas '
  last_name: 'Juadjur '
- first_name: 'Ute '
  full_name: 'Bindrich , Ute '
  last_name: 'Bindrich '
- first_name: 'Volker '
  full_name: 'Heinz , Volker '
  last_name: 'Heinz '
- first_name: Nino
  full_name: Terjung, Nino
  id: '79388'
  last_name: Terjung
citation:
  ama: Witte  F, Sawas  E, Berger  LM, et al. Influence of Finely Chopped Meat Addition
    on Quality Parameters of Minced Meat. <i>Applied Sciences</i>. 2022;20(12). doi:<a
    href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>
  apa: Witte , F., Sawas , E., Berger , L. M., Gibis , M., Weiss, J., Röser, A., Upmann,
    M., Joeres, E., Juadjur , A., Bindrich , U., Heinz , V., &#38; Terjung, N. (2022).
    Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat.
    <i>Applied Sciences</i>, <i>20</i>(12), Article 10590. <a href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>
  bjps: <b>Witte  F <i>et al.</i></b> (2022) Influence of Finely Chopped Meat Addition
    on Quality Parameters of Minced Meat. <i>Applied Sciences</i> <b>20</b>.
  chicago: Witte , Franziska , Erik  Sawas , Lisa M. Berger , Monika  Gibis , Jochen  Weiss,
    Anja Röser, Matthias Upmann, et al. “Influence of Finely Chopped Meat Addition
    on Quality Parameters of Minced Meat.” <i>Applied Sciences</i> 20, no. 12 (2022).
    <a href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>.
  chicago-de: Witte , Franziska , Erik  Sawas , Lisa M. Berger , Monika  Gibis , Jochen  Weiss,
    Anja Röser, Matthias Upmann, u. a. 2022. Influence of Finely Chopped Meat Addition
    on Quality Parameters of Minced Meat. <i>Applied Sciences</i> 20, Nr. 12. doi:<a
    href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;"><span style="font-variant:small-caps;">Witte
    , Franziska </span> ; <span style="font-variant:small-caps;">Sawas , Erik </span>
    ; <span style="font-variant:small-caps;">Berger , Lisa M.</span> ; <span style="font-variant:small-caps;">Gibis
    , Monika </span> ; <span style="font-variant:small-caps;">Weiss, Jochen </span>
    ; <span style="font-variant:small-caps;">Röser, Anja</span> ; <span style="font-variant:small-caps;">Upmann,
    Matthias</span> ; <span style="font-variant:small-caps;">Joeres, Eike </span>
    ; u. a.</span>: Influence of Finely Chopped Meat Addition on Quality Parameters
    of Minced Meat. In: <i>Applied Sciences</i> Bd. 20. Basel (CH), MDPI (2022), Nr. 12'
  havard: F. Witte , E. Sawas , L.M. Berger , M. Gibis , J. Weiss, A. Röser, M. Upmann,
    E. Joeres, A. Juadjur , U. Bindrich , V. Heinz , N. Terjung, Influence of Finely
    Chopped Meat Addition on Quality Parameters of Minced Meat, Applied Sciences.
    20 (2022).
  ieee: 'F. Witte  <i>et al.</i>, “Influence of Finely Chopped Meat Addition on Quality
    Parameters of Minced Meat,” <i>Applied Sciences</i>, vol. 20, no. 12, Art. no.
    10590, 2022, doi: <a href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>.'
  mla: Witte , Franziska, et al. “Influence of Finely Chopped Meat Addition on Quality
    Parameters of Minced Meat.” <i>Applied Sciences</i>, vol. 20, no. 12, 10590, 2022,
    <a href="https://doi.org/10.3390/app122010590">https://doi.org/10.3390/app122010590</a>.
  short: F. Witte , E. Sawas , L.M. Berger , M. Gibis , J. Weiss, A. Röser, M. Upmann,
    E. Joeres, A. Juadjur , U. Bindrich , V. Heinz , N. Terjung, Applied Sciences
    20 (2022).
  ufg: '<b>Witte , Franziska u. a.</b>: Influence of Finely Chopped Meat Addition
    on Quality Parameters of Minced Meat, in: <i>Applied Sciences</i> 20 (2022), H.
    12.'
  van: Witte  F, Sawas  E, Berger  LM, Gibis  M, Weiss J, Röser A, et al. Influence
    of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied
    Sciences. 2022;20(12).
date_created: 2023-02-05T11:07:26Z
date_updated: 2024-08-06T11:57:47Z
department:
- _id: DEP4013
doi: https://doi.org/10.3390/app122010590
intvolume: '        20'
issue: '12'
keyword:
- minced pork
- industrial meat processing
- quality characterization
- techno-functional properties of minced pork
- structural modification
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://www.mdpi.com/2076-3417/12/20/10590
oa: '1'
place: Basel (CH)
publication: Applied Sciences
publication_identifier:
  eissn:
  - '2076-3417 '
publication_status: published
publisher: MDPI
quality_controlled: '1'
status: public
title: Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
type: scientific_journal_article
user_id: '83781'
volume: 20
year: '2022'
...