Method for determining the optimum degree of mincing of meat substances, and sausage meat scraper for mincers, and cutter for implementing the method

摘要

The invention relates to a method for determining the optimum degree of mincing of meat substances for producing boiling sausage goods, patties, patty-like intermediate products and moulded meat in the cutter on the basis of a known electrical conductivity method using the constant alternating current principle. According to the invention, the changeover time in the measured voltage Ux which depends on the macro-structure and the amount of water contained by the meat substance is continuously measured on condition that the constant feeding current is not sufficiently large to denature protein and/or to damage the macro-structure. The optimum degree of mincing is achieved when the maximum of the function Ux = f(t), where Ux is the measured voltage, is reached, minus a small amount which is made necessary by the control equipment. To implement the method, the sausage meat scraper according to the invention receives a two-electrode arrangement. The electrodes are knife-shaped and point towards the inflowing sausage meat. The active surfaces of the electrodes are produced in the knife edge region shortly after the start of the mincing process, while the residual surfaces of the basic bodies of the electrodes are covered by a fatty, poorly conductive boundary layer of bodies around which flowing takes place.