Effect of wild boars meat addition on texture of finely ground model meat products
2002
Lachowicz, K. | Zochowska, J. (Akademia Rolnicza, Szczecin (Poland). Zaklad Technologii Miesa)
The meat products texture and thermal drip of finely ground model meat products manufactured of meat differing in pork and beef meat content and with different water content (20 and 40 percent) were studied. Increasing the wild boars meat content regardless of the water amount addition, resulted in a reduction of hardness, cohesiveness and chewiness for pork ground meat and in augmentation of hardness, chewines and gumminess of beef ground meat
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