Quality of ground pork meat obtained using mechanical desinewing

The properties of ground pork meat obtained by mechanical desinewing or conventional grinding have been characterized. The use of mechanical desinewing produced ground meat with higher moisture (67.4 vs. 63.1%; P<0.01) and protein (18.7 vs. 17.7%; P<0.01) levels as well as lower lipid (10.6 vs. 14.9%; P<0.01) and collagen content (1.89 vs. 2.39%; P<0.01). Overall, the microbial and technological properties were not modified by mincing. Thus, this study shows that mechanical desinewing can be used effectively to trim and mince pork to obtain ground meat that has functional properties which are suitable for storage and further processing.