ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2005, 3 (44) Supl.,  121  - 130

MIROSŁAWA KRZYWDZIŃSKA-BARTKOWIAK, WŁODZIMIERZ DOLATA

THE EFFECT OF WATER ADDITION ON MICROSTRUCTURE OF FINELY COMMINUTED MEAT BATTERS AND PROCESSED MEAT PRODUCTS PRODUCED OF THEM

S u m m a r y

It was investigated the effect of water addition (30%, 40% and 50%) on the quality of meat batters and processed meat products produced from them. For the purpose of histological analyses, there were collected batter samples (following the 5, 6, and 8 minute chopping process) and processed meat products samples. The analysis of microstructure included the measuring of structure elements (fat globules and collagen fibres); the measurements were performed using a computer image analysis. It was stated that the best dispersion of fat globules in the protein lattice, and the optimum comminution of connective tissue were obtained when 40% of water was added.

Key words: computer image analysis, microstructure, finely comminuted meat batters, fat, collagen fibres, water addition