Modelling of Mincing Process by Determination of Meat Cutting Properties through the Analysis of Warner Bratzler Curve

摘要

An integral operation in the production of many meat products is the necessary size reduction in particle size undertaken by meat mincers. Mincing machines work by rotating shear. The meat is sheared between the knife edge and perforated grinding plates while under pressure. This model seeks to describe the forces and necessary work required for compression, friction and disintegration of meat pieces during shearing, when mincing is undertaken at different cutting speeds and temperature. In this experiment, a Warner Bratzler system with a 3 mm edge was used to puncture meat at 3 different temperatures and two feed speeds. Conditions in a Warner Bratzler system are comparable with a simple one holed grinding operation. Total cutting work increased with decreasing temperature and increasing speed. Average compression work reached its maximum at 0°C and intensified with cutting speed. Compression was higher at chilled temperature than when frozen. Average friction reached its maximum value at 4°C, with frozen meat showing lower friction than chilled meat. Disintegration exhibited its maximum value with frozen meat. It is concluded that cutting forces were influenced by many factors such as type of meat, temperature and cutting speed.