Determination of chicken white and red meat mixture grinding process optimal conditions to increase meat water fixing ability

Abstract

Purpose of this study is to determine regressive dependence of water fixing ability of chicken white and red meat mixture (filet + leg) upon process conditions, which may be used for verification of effect of grinding process parameters and prediction of water fixing ability increase due to certain process parameters. During research it has been used Box-Wilson method active experiment plan, which permits to save labor cost of research.