Effect of Rolling and Kneading on Meat Quality (3)

4. Effect of Roller Load

Rolling and kneading mainly uses physical principles to make meat pieces rub, impact and extrude each other, extract muscle salt-soluble protein, accelerate the penetration and color of the salting solution, so the appropriate load is the most basic to achieve the best rolling effect. If the barrel loads too much, the falling and movement of meat pieces are limited by space, which will result in the expected rolling effect within the prescribed time and affect the quality of products.

If too little meat is loaded, too much meat will be torn, beaten and rolled, resulting in too soft meat and denaturation of some meat proteins, which ultimately affects product quality. Therefore, it is necessary to determine the appropriate loading halo according to the design capacity of the drum when rolling. It is generally recommended to load 60% by volume, not more than 70%.

5.Effect of Vacuum Degree

Vacuum is the most important function of rolling machine. In the process of rolling and kneading raw meat, a certain negative pressure is produced by vacuum extraction, which can discharge the air between raw meat and its exudates, so it is not easy to produce air expansion phenomenon and destroy the product structure in the post-heat treatment process. The quality of micro-stomata in meat products is largely due to insufficient vacuum.

In addition, vacuum rolling is helpful to improve the appearance color of meat products. If there is a large amount of air in the rolling process, it will lead to the oxidation reaction of myoglobin, which will affect the color and color uniformity of the products. However, the vacuum degree should not be too high, otherwise the moisture in the meat can easily be extracted and affect the water retention and texture of the product. Generally, the vacuum is above 180 kPa.

In addition, the kneading machine should gently push, massage, lift and fall meat pieces. Rolling speed control in 10-12 r/min is conducive to stable product quality. In addition, the addition order of excipients and their periodic cleaning frequency also affect the quality of products.