Jump to Main Content
- Krzywdzińska-Bartkowiak, Mirosława, et al. Show all 3 Authors
- Meat science 2014 v.96 no.1 pp. 429-435
- batters; chopping; collagen; energy; fat globules; image analysis; knives; meat; rolls; temperature; viscosity
- ... The aim of this study was to compare the work efficiency of three types of knives mounted successively on a knife roll of a cutter by evaluating the quality and structure of produced finely comminuted batters as well as power consumption and electric energy consumption during chopping. Experimental material comprised finely comminuted meat batters produced under commercial scale production conditi ...