Influence of the raw meat material and the process in the meat matrix and the final quality of frikandels

01 October 2010 → 31 December 2011
Private funding via IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
meat matrix
Project description

The overall goal is to gain more insight into the characteristics of the meat raw materials and the influence of the process variables and the textural properties of frikandels. The emphasis here is on the factors which are critical to the variation in the swelling behavior of the final product. It is important to conduct a sufficiently thorough investigation, which we acquire fundamental knowledge. It is not enough to resolve the zwelprobleem, if we do not know the fundamental cause. Knowledge of foundations implies a broader scope of application, thereby realizing a more added value for the company. With this knowledge we should follow-manage successfully develop new products with preset properties