Ground meat (can be called mince or sometimes minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife
Food Property | Type | Description |
---|---|---|
Flavor Profile | Umami | A savory and rich taste that enhances the overall flavor of the minced veal. |
Texture | Tenderness | The minced veal is soft and easy to chew, providing a pleasant eating experience. |
Nutritional Value | Macronutrients | Minced veal is a good source of protein, essential for building and repairing tissues in the body. |
Micronutrients | Minced veal contains important vitamins and minerals like iron and zinc. | |
Fiber | Minced veal is not a significant source of dietary fiber. | |
Color | Maillard Reaction | The browning of the minced veal during cooking contributes to its appetizing appearance. |
Aroma | Volatile Compounds | The aroma of the minced veal is influenced by the compounds released during cooking, creating a delicious scent. |
Chemical Composition | Water Activity (aw) | The water activity of minced veal affects its shelf life and susceptibility to microbial growth. |
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