Mixer b 400

The research material consisted of frankfurter-type sausages differing in the proportion of buckwheat husk (BH) in the formulation (Table 1). For this purpose, ham cuts (M. semimembranosus) and backfat were obtained from Dworecki Meat Processing Plant (Golejewo, Poland) 48 h post-mortem. Raw materials were passed through a meat grinder (Zelmer, fi 6), then 200 g of meat and 120 g of fat were mixed with ice, curing salt (4.8 g, Żuk-Pol, Wrocław, Poland), sugar, seasoning (Bellako sp. z o.o., Zabrze, Poland) and the appropriate amount of ground buckwheat husk (0% BH = 0 g, 1% BH = 4 g, 2% BH = 8 g and 3% BH = 12 g, respectively, Młyn Niedźwiady, Kalisz, Poland). The mixture was homogenized for 3 sec at 9000 rpm with a Büchi Mixer B400 (BÜCHI Labortechnik GmbH, Flawil, Germany). The homogenized mass was weighed (approximately 60 g) in polypropylene tubes (2.5 × 12 cm) and then heat treated in a water bath (99 °C, Julabo TW12, Julabo Inc., Allentown, PA, USA) until a temperature of 72 °C was reached at the geometric center of sample. Once this temperature was reached, the product was cooled on ice. The cooled products were vacuum packed in multilayer PA/PE bags and stored at 4 ± 2 °C for further analyses. The sausages were manufactured in two production batches on different days.

For the strips fried in a fryer, an electric fryer (Hendi Blue Line, Rhenen, The Netherlands) made of stainless steel, with a capacity of 4 L and equipped with 2 detachable frying pans with an element warning light with a heating and safety thermostat to prevent overheating was used. Palm oil was used to fry the potatoes, using a 4:1 oil/potato ratio (w/w) (2536 g oil and 634 g potatoes). The frying temperature was adjusted to 190 °C and was monitored during frying, using the same digital thermometer. The frying time of the potato strips was 11 min.
Potato strips were placed on absorbent paper after frying. The experiments were performed in duplicate, using fresh oil, without reusing the oil in any experiment.
After frying, French fries were ground in a Büchi mixer (B-400, BÜCHI Labortechnik AG, Flawil, Switzerland) and stored at −25 °C until further analysis.

The analysis of physical traits included measuring the offal for the concentration of hydrogen ions 45 min and 24 h postmortem with a pH-Star CPU device (Matthäus), which is used in the meat plant in which the animals were slaughtered. Moreover, the percentage of free water (WHC—water holding capacity) was determined by the method of Grau and Hamm [18 ] modified by Pohja and Niinivaara [19 ].
The offal samples were homogenized 48 h postmortem using a Büchi Mixer B-400 (Flawil, Switzerland) and analysed for the percentage of water, total protein, collagen, and total fat. This was done with a FoodScanTM meat analyser (Foos) using near-infrared spectrometry (NIR) according to standard PN-A-82109 [20 ].
The energy value (kJ per 100 g⁻¹ of fresh tissue) of each offal was calculated from the total protein and fat percentage. The calculations were based on Atwater equivalents, where: 1 g protein = 4.0 kcal = 16.76 kJ; 1 g fat = 9.0 kcal = 37.66 kJ.

The method was applied to screen mycotoxins in Sicily (Southern Italy). About 10 kg of maize and 5 kg of black pepper were collected from 2 different local vendors in Palermo (Sicily) and used for validation procedures. Samples were grounded using a Mixer B-400 laboratory mill by BÜCHI (Cornaredo, Italy) at ambient temperature with knives’ rotation speed of 9000 rpm. Samples grounded were stored at −10 °C until analysis.

The organic Butternut squash (Cucurbita moschata), harvested at a commercially mature stage in the Polatli district of Ankara, was transported to the food processing facility (Mevsim Gida Co., Salihli, Manisa, Türkiye), where they were subjected to an industrial freezing process using the individual quick freezing (IQF) (Frigoscandia FloFreeze^® MX, Helsingborg, Sweden) technique according to the flow chart provided in Figure 1. The cutting procedure employed prior to freezing process refers to obtaining 10 × 10 mm pieces using an industrial food cutter (Urschel DiversaCut Sprint^® Dicer, Chesterton, IN, USA). The final product is supplied as raw material to a renowned baby food manufacturer. Within the scope of this study, samples collected on three different production days from six points indicated in the flowchart were transferred to the laboratory with a cold chain to minimize quality loss. The collected samples were ground into a fine powder using a grinder (Büchi Mixer B-400, Flawil, Switzerland) and stored in a −80 °C freezer (Ultra-Low Temperature Freezer MDF-U5386S, Panasonic Co., Osaka, Japan) until analysis.