Enhancement of the meat grinder cutting mechanism design

In the meat processing industry, equipment for the mechanical comminution of meat raw materials is widely used, with meat grinders being among the most important types of processing equipment. The efficiency and kinetic characteristics of the grinding process depend on the interaction between the structural elements of the conveying and cutting units, as well as on the physicochemical properties of the processed meat raw materials. The objects of this study were the cutting system of an experimental meat-grinding unit (cutting plate) and various types of meat raw materials, namely beef, lamb, horse meat, pork, and poultry meat. During the study, the chemical composition of the meat raw materials was analyzed, and the patterns of changes in the particle-size distribution of minced meat obtained after grinding were determined. In addition, the technological performance indicators of the experimental unit, including productivity and power consumption affecting the energy efficiency of the process, were investigated. The main objective of this work was to improve the efficiency of the meatgrinding process through the enhancement of the meatgrinder cutting mechanism design. The study focused on determining the changes in the structural and mechanical properties of meat during grinding and on identifying the key technological parameters of the process. The cutting mechanisms of modern meat grinders were analyzed, and their advantages and disadvantages were identified. Based on this analysis, an improved cutting plate design for the meat grinder was proposed. The theoretical foundations of the cutting process were examined, and experimental studies were carried out. Using the Hagen–Poiseuille equation, the throughput capacity of the grinder plate was calculated, and the particle-size distribution of the ground product was investigated. In addition, the moisture, fat, and ash contents of the raw materials were determined. These parameters were found to be important factors in evaluating the operational efficiency of the meat grinder.

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