what is minced of science
Answers
Answer:
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Explanation:
Meat in the full state of rigor mortis – between 5 and 40 h postmortem, depending on species, preslaughter and slaughter stress, chilling, etc. – is tough because of the permanent cross-links of actin and myosin between filaments and the still intact longitudinal and transverse fibrillar structure of myofibres themselves. The various connective tissue sheets (endomysium, perimysium and epimysium) increase toughness, which increases with the age of the animal as a result of the increasing degree and maturity of cross-linking between the collagen molecules in the connective tissue.
Mincing mechanically disrupts these protein structures and enhances the sensory tenderness. The disruption of cellular membranes allows a rapid distribution throughout the meat particles of subsequently added salt (usually in a mince or a Hamburger patty approximately 1%) or other additives for sausage manufacturing. The effect of higher salt contents in coarsely ground (minced) sausage products like salami-type sausages is that salt enhances the solubility of myofibrillar proteins as the salt is immediately available at the intracellular myofibrils, which are additionally fragmented into smaller pieces. The highly ordered and fixed postrigor fibrillar structures thus no longer exist to the same extent (see also Table 1).
The rapid action of salt in minced meat is also advantageous in prerigor (hot boned) meat. In the prerigor state, owing to the presence of higher concentrations of adenosine triphosphate (ATP), actin and myosin in the myofibrils are separated (there are no permanent cross-links). The addition of salt (1.5–4.5% NaCl) leads to a disintegration of the myofibres through swelling and dissolution of myofibrillar proteins. Rigor mortis with its actin-myosin cross-linking can no longer occur, and the meat remains structurally in a prerigor state despite the subsequent ATP depletion and pH fall. This prerigor salted meat has excellent water-holding capacity as swelling by salt does not necessarily promote an intensive disruption of the above-mentioned rigor structures. When ‘emulsion-type’ sausages are made with this prerigor salted meat, there is no need for additives such as phosphates or citrates, to enhance water binding. The salt contents can remain at a minimal level of approximately 1.6–1.8%. No jelly or fat cookout will be observed.
The effects of mincing and further processing are described together in Table 1. Mincing itself (A) enhances the water-binding capacity (WBC) slightly. It results in a lower cookout. Addition of 75 ml water to 100 g of meat (B) does not improve or change the WBC of the meat proteins. Proportionally more cookout is observed. However, the addition of 2% salt to meat (C) enhances the WBC and 75 ml water and 2% salt (D) exhibits a much higher WBC than (B). The use of diphosphate (F) enhances the WBC further. It will also be enhanced by further comminution and the addition of fat (E).
Mincing of meat permits mixing with other foods, allowing the extension of meats. Starch and other polycarbohydrates, nonmeat proteins, water, etc. are possible extenders. Use of extenders enhances the range of meat-containing products, from hamburgers to meat loaves and meat balls, in which meat may be a minor component.
Grinding/mincing also permits the formation of uniformly shaped restructured meats in moulds. Enhanced tenderness and a uniformly distributed flavor are easily achieved.
The nutritional quality of minced meats can also be enhanced by the addition of vitamins (e.g., antioxidative vitamins C and E) and changes in the fatty acid composition by the addition of mono- or polyunsaturated fatty acids are possible.
To mince is to chop into tiny bits. Your favorite soup recipe might include directions to mince four cloves of garlic. When you dice an onion into very small pieces, you mince it, and when you grind meat very fine to make sausage or mincemeat, you also mince.
The definition of mince is to cut into very small pieces. This term means the smallest possible pieces; smaller than dice or chop, but not pureed. To do this, you need a very sharp knife and a steady hand.