Quality control before grinding
The student is now practicing to do quality testing on mince, since trimmings of meat has been in the freezer for a long time, thus mince undergo precise control.
During the exercise allowed students also try to estimate the percentage of beef alternatives pork. This is for the student to read out the financial aspect and how animal fats actually affects hamburger character.
What happeens if the meat is bad, do you throw it in the bin?
ReplyDeleteyes, unfortunately we have no way of taking advantage of products that would actually be useful for other purposes.
DeleteAnd when the students grind it they decide what percentage of pork, beef and fat they shall put into the minced meet?
ReplyDeleteDo they also decide how coarse or micronized the mince will be? Depending on what they choose I guess the burgers will get a different kind of structure?
ReplyDelete