Meat+Poultry - February 2021 - 102

Meat processing

ger production
will cause collagen fibers to contract, but
it is possible to ensure shrinkage is
visually minimized by controlling the
orientation of the collagen fibers during
processing and steering them in a
vertical direction. As the burger is
cooked, the reduction will then be in
height rather than in diameter. This
means that it will look similar in size
before and after cooking, giving the
consumer an optimal post-purchase
experience.

Texture determines taste
Appearance is not the only thing that
characterizes a burger. Texture also plays
an important role and highly influences a
consumer's taste experience.
Texture is determined by the grind size of
the meat and orientation of the meat
proteins, most importantly the collagen

fibers. By controlling the direction of the
fibers, it is possible to obtain a certain
texture. The size and orientation of fibers
allows different amounts of air to be
contained inside the burger, which
creates different levels of juiciness.
Increasing the size of the fibers also gives
more bite, improving the feeling in the
mouth and giving a more beefy texture.

which is typically pressed and without a
clear fiber orientation. There's the
homestyle and tender-fresh burgers,
where the fibers are oriented vertically.
And then you have the butcher burger
where fibers are interlaced. "
Regardless of volume or burger type, we
have a scalable solution to meet your
needs.
marel.com/Burgers

The main types of burger
Each burger type has its own
characteristics to meet diverse consumer
preferences and they all have their own
specific target market.
Soazig Pinheiro, Product Specialist at
Marel explains, " Through the years, we
have seen various generations of burger
types. Each one will give the consumer a
specific eating experience and taste.
Today we have the standard burger,

The homestyle burger

The butcher burger

When a looser bite is desired, the same fiber orientation as the
tender-fresh burger is used but the size of the meat columns
is reduced and finer vertical fibers are created. These smaller
fibers also limit the visual shrinkage.

An alternative fiber orientation is the butcher style or angel-hair
texture, where the fibers are interlaced. This texture leaves some
air inside the burger, which increases juiciness and reduces
cooking time. It also gives the burger a unique, artisan texture
and look.

7

Marel_Every_Connection_INSERT_0221MP_DE.indd 7

2/16/2021 12:49:26 PM


http://www.marel.com/Burgers

Meat+Poultry - February 2021

Table of Contents for the Digital Edition of Meat+Poultry - February 2021

Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 1
Meat+Poultry - February 2021 - 2
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Meat+Poultry - February 2021 - vdg - 1
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