Enhanced production technology of restructured meat products with the use of a microcutter

Abstract

Comminuting raw meats is among the most important processes for the production of restructured meat products – boiled sausages, frankfurters, pâtés, etc. On the one hand, the comminuting process of raw meats ensures the sensorial properties of the product acceptable to consumers, on the other hand it significantly increases the energy intensity of the production process as a whole.