Changes in Temperature, the Heat Released and the Power Required for Chopping Meat

Abstract

Chopping meat is an important operation in the technological process to obtaining meat products, which can have negative implications on quality of emulsions and on the properties of finished products when temperature rises recorded during the process is not kept in check by adding water-cooled or ice flakes. Experiments showed that the largest increase in temperature and the highest heat generated in chopping have been reported for the compositions obtained from beef meats, without added water cooled, the lowest final temperature recorded in the case of compositions of pork that was added cooling water. Power required registered at chopping, fell towards the end of the process of chopping, as a result of reducing the size of fragments of meat.

Keywords

• chopping
• heat generated
• temperature