Definition of meat-mincing systems parameters «conditional cohesion» Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Definition of meat-mincing systems parameters «conditional cohesion»

UDC 637.072.(32)

Definition of meat-mincing systems parameters «conditional cohesion»

Angelyuk V.P., Popov P.S.

In the article the authors describe the construction of the device making possible the way of defining “conditional cohesion” parameters taking an example of meat-sausage mince with combined lard and poultry mince of mechanical additional coating.
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Keywords: reological properties, cohesion, conditional cohesion, meat-mincing systems

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