Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution

Abstract

The injection of curing salt solutions is feasible without affecting structure and colour negatively. This constitutes a first step towards of an 'ice-free' meat batter production allowing for substantial energy savings due to lower comminution work. © 2016 Society of Chemical Industry.