Experimental Study and Comprehensive Evaluation on Meat Grinding
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Abstract:
An experiment system was developed in order to evaluate the grinding process and the properties of ground meat. Functions including the evaluation of the properties of ground meat and machine’s efficiency were also introduced in the system. The grinding capability, resisting torque of screw shaft, power loss and temperature rising of meat were carried out. Biochemical parameters such as freshness and water-holding capacity were adopted as the quality evaluation of meat. The testing results showed that the grinding capability of meat grinder increased with the rising of rotating speed of screw shaft, and the tested meat grinder was good to match with grinding operating and conveying speed. It also had stable heat dissipation under all test conditions. The research identified that both the quality of ground meat and physiochemical properties of meat were influenced by the matching of blade and disk.
