Ingredients and Chemical:
Beef1.0kgSalt20gSugar5gCorn starch100g (optional- only for experiment 1a)Tripolyphosphate 25gGarlic2.5gBlack pepper2.5gIce 50g
All the ingredients were weighed accuratelyThe meat was cut into cube by using meat cutter The beef was washed and the meat was grind by using meat grinder Salt was added and mixed for 10 to 15 minuteCorn starch, polyphosphate, ice and the rest of ingredients were gradually added to themixtureThe ingredient was mixed for another 10 minuteThe mixture was shaped into balls by using forming machine and the product was frozen.
The sensory evaluation (texture, flavor, overall acceptability), determination of moisturecontent and the pH of the fresh meat and the beef balls. At the same time, the yield of beef balls also determined.