Processing of Meat Products: Comminuted and Non-Comminuted
Comminution is a key process in the production of meat products, involving the mechanical reduction of raw materials to create various textures suitable for different products like sausages. This process results in a range of products from coarsely minced meats to finely emulsified sausages like frankfurters. The degree of comminution varies based on the final product requirements and is essential in achieving the desired texture and flavor profiles in meat processing.
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PROCESSING OF MEAT PRODUCTS Meat Products: (i) Comminuted meat products (ii) Non- Comminuted meat products Comminuted meat products Comminution is the mechanical process of reducing raw materials to small particles called as minced meat. Depending upon the final use of the communited meat the degree of comminution is done which differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted (to produce non- emulsified sausages like salamis and summer sausages), to finely comminuted, (to produce frankfurters, bologna, etc). emulsified sausages like
