Meat color is positively to marble vein, cooking percentage and shear force value(P<0.05);
肉色与大理石纹、熟肉率、剪切力值呈显著正相关（P<0.05）；
2
Twin agitators create turbulence in the batch disrupting the "cylindering" effect. Increased shear promotes protein extraction that is beneficial outcome when blending meat products.