Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill

Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill

The growing demand for cost-effective, high-quality protein ingredients in the meat industry highlights the need for advanced processing methods capable of producing uniform, functional meat–bone pastes from poultry by-products. This study investigates the optimization of colloid milling parameters...

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Bibliographic Details
Main Authors: Zhanibek Yessimbekov, Rasul Turagulov, Aitbek Kakimov, Anuarbek Suychinov, Eleonora Okuskhanova, Assemgul Baikadamova
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Applied Sciences
Subjects:
colloid mill
chicken meat–bone paste
fine grinding
rotor–stator design
particle size distribution
rheological properties
Online Access:https://www.mdpi.com/2076-3417/15/13/7106
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