Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The main objective of this study was to evaluate the influence of starting temperature of cooking and methods cooling on quality of chopped high yielded meat products. Standard procedure for tested meat products include: pork trimmings class 2 (40%), pork trimmings class 3 (10%), beef trimmings class 2 (30%), pork skin emulsion (20%), carrageenan (0.5%), soya isolate (2.0%) with addition of 60% brine. Five different tests were carried on: heating of meat product started at 20 or 50°C, cooling of meat product was done in running water, in air, in water with ice. The starting temperature of meat was below 10°C and heating was completed after reaching core temperature of 68°C (at that moment the temperature of heating water reached 75°C). The starting temperature of heating did not influence main parameters of texture – the penetration force and shear force. At the same time did not influence the eating quality of tested products. Taking under consideration the volume of cooking loss under sausage casing it is recommended to start heating of chopped meat products starting with 20°C. Used methods of cooling did not have effect on quality final product.