Hmotnostní ztráty mletého masa při různých druzích tepelné úpravy
| Title in English | Cooking loss of ground meat during various kinds of heat treatment |
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| Authors | |
| Year of publication | 2022 |
| Type | Chapter of a book |
| MU Faculty or unit | |
| Citation | |
| Description | This chapter analyzes the cooking loss in ground pork neck with various proportions of salt. The cooking loss in ground pork neck cooked in the form of 400-g portions were 24.53 ± 1.53 % in unsalted meat and 18.36 ± 2.33 % in meat with 1.0 % salt. The smallest cooking losses in meat cooked in the form of 100-g portions were found in salted meat ground to medium coarseness (26.39 %) and the largest in unsalted meat ground to the greatest coarseness (40.92 %). The cooking losses were affected by both the salt content and the coarseness of grinding. Lower losses were recorded for all types of grinding in salted meat than in unsalted meat. In both salted and unsalted meat, the lowest losses were found in meat minced on a 5-mm grinder plate (medium grinding) and the greatest losses in coarse-minced meat, i.e. on an 8-mm grinder plate. The addition of salt to ground meat resulted in a reduction to the cooking loss. |