Daniela Ianitchi

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INFLUENCE OF STARCH ADDING ON THE MEAT COMPOSITIONS VISCOSITY

Daniela Ianitchi, Cristiana Diaconescu, Lucica Nistor, Camelia Hodosan, L. Urdes

Abstract
Animal raw material processing is directly influenced by the physical and chemical characteristics of their. The various combinations and status of the raw materials used in the food industry determine specific behaviours that may influence the processing equipment performance and construction. The study on meat composition viscosity depending upon the added components, temperature and mixing time length, has shown that viscosity is increasing with lower mixing temperature, higher mixing time length and higher added starch percentage.

Key words: meat composition, viscosity, pork, mixing