Effect of Mechanical Processing of Minced Meat on the Change of Yield Stress

In this paper, the mechanical processing of minced meat and its effect on structural-mechanical properties is presented. The constructed experimental mincer consists of cutter-mixer and filling machine. Angular rate of the knife shaft varied within 52.3; 167.5; 293; 418.7 s-1. The angular rate of the mixer screw varied within 2.09; 4.19; 6.28; 8.37 s-1. The duration of processing of meat in the experimental equipment was 180, 360, 540 and 720 s. The yield stress of minced meat during the mechanical processing depending on duration of process gradually increased from 180 s to 540 s and then gradually decreased. Equations are proposed for calculating the extreme values of yield stress depending on the mechanical processing regime