MEAT MEAT TECHNOLOGYTECHNOLOGYBOWL CUTTER BOWL CUTTER (EMULSIFIER)(EMULSIFIER)

General OperationGeneral Operation

Dr. Mark WolczkoDr. Mark Wolczko

PRINCIPLEPRINCIPLE

Blades forming high speed cutting Blades forming high speed cutting action in a radial position from the action in a radial position from the slow rotating bowl centreslow rotating bowl centre

AIMAIM

Optimum cutting Optimum cutting Fine emulsion Fine emulsion Superior binding capacitySuperior binding capacity

PROCEDUREPROCEDURE

Cutting the muscle fibers (Myofibrils-Cutting the muscle fibers (Myofibrils-functional part of muscle contraction)functional part of muscle contraction)

Free the sacroplasm (mixture which fills Free the sacroplasm (mixture which fills the spaces between the other parts of the spaces between the other parts of the cell)the cell)

Release actomyosin link to acto / myosinRelease actomyosin link to acto / myosin Protein molecule will swell and bind the Protein molecule will swell and bind the

free available water and emulsify the fat free available water and emulsify the fat particlesparticles

MYOFIBRILSMYOFIBRILS

SARCOPLASMSARCOPLASM

OPTIMUMOPTIMUM

Maximum yield from emulsionMaximum yield from emulsion No purge in finished productNo purge in finished product

OPERATOROPERATOR

Experienced bowl cutter operator Experienced bowl cutter operator essentialessential

Bowl cutter sophisticated technologyBowl cutter sophisticated technology Temperature controlledTemperature controlled Stepless transmissionStepless transmission High speed gear etc………..High speed gear etc………..

OPERATOR OPERATOR COMPETENCECOMPETENCE

Addition of ingredientsAddition of ingredients Order of ingredientsOrder of ingredients Temperature of fat <4 CTemperature of fat <4 C Temperature of raw material <4 CTemperature of raw material <4 C Temperature of ice and water <4 CTemperature of ice and water <4 C Ensure maximum protein activatedEnsure maximum protein activated Create binding Create binding

RAW MATERIALRAW MATERIAL

Meat not easy to standardizeMeat not easy to standardize AnimalAnimal AgeAge GenderGender pHpH Having an impact on manufacturing Having an impact on manufacturing

process process

PRODUCT TYPESPRODUCT TYPES

Cooked sausages – frankfurts, cold Cooked sausages – frankfurts, cold cuts, liver sausagescuts, liver sausages

Raw sausages – salamisRaw sausages – salamis

ALL IN METHODALL IN METHOD

Most efficientMost efficient Dry cutting raw material <4 CDry cutting raw material <4 C Activating protein with phosphate Activating protein with phosphate

and saltand salt Adding ice and water <4 C solubilityAdding ice and water <4 C solubility Adding fat Adding fat Improves finished productImproves finished product Consistent finished productConsistent finished product

DRAWN OUT CUTTING DRAWN OUT CUTTING

Reaching maximum rheological Reaching maximum rheological (deformation and flow of matter) (deformation and flow of matter) conditions the emulsion reversesconditions the emulsion reverses

Binding capabilities become poor Binding capabilities become poor and water-fat separationand water-fat separation

Fat and connective tissue (meat) has Fat and connective tissue (meat) has no structure hence, no biteno structure hence, no bite

BOWL CUTTER KNIVESBOWL CUTTER KNIVES

Must be sharp always and balanced Must be sharp always and balanced Side impact and tension and Side impact and tension and

pressure on knives is tremendouspressure on knives is tremendous Blades tend to break under extreme Blades tend to break under extreme

pressure from frozen materialpressure from frozen material Friction on blades creates Friction on blades creates

temperature increasetemperature increase

Thank youThank you