| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791502 | Meat Science | 2014 | 7 Pages |
Abstract
Computer image analysis showed that the best comminution and dispersion of fat globules in the protein matrix together with very good comminution of collagen fibres were observed at the application of knives with holes. Among the three types of knives used in the production of finely comminuted meat batters the best batter in terms of its quality and structure was produced using knives with holes.
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Authors
MirosÅawa KrzywdziÅska-Bartkowiak, MichaÅ PiÄ
tek, WÅodzimierz Dolata,