Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Dear editor and authors, thank you for your invitation and valuable work. My comments are below.

 

1.    Revise Abstract: Enhance the abstract by including key results, variables, scientific reasons, practical implications and future research recommendations.

2.    Yield stress is important for meat quality and its importance, what factors determine it, is it a change in protein, fat or moisture content? The authors should refer to the relevant literature for an explanation.

3.    Line 467-469: Please add relevant references for clarification.

4.    The pictures in the whole article are too random, it is recommended to use relevant professional software to make pictures.

Comments on the Quality of English Language

Good grammar and fluency

Author Response

Dear Reviewer

Please find attached file of answers

Thanks

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

The article "Development of the design of plate with variable diameter of holes and its impact on meat grinding quality and efficiency" is very interesting. The work has been meticulously designed and well carried out. The results have been discussed well. The conclusion is clearly stated. References have been mentioned. The supplementary files are very thorough and useful depicting the real time work done by the team.

Specific comments:

1. correct the tense of the sentence throughout the manuscript. it should be in the past tense as the work has already been done

2. Line 381: objective

3. Line 382: raised

4. Line 416-417: result of pork can also be added

5. Line 446: preliminary trials or present experiment was repeated ten times?

6. Line 450: the figure 9 indicates significant increase in yield stress of mutton as well as pork. Among species which one showed the highest increase can be included to further discuss the results obtained.

7. Line 480: repetition it might be deleted

8 Figure 11-14: correct the figure title of abscissa (x-axis title)

Some minor corrects are highlighted in the manuscript

Overall the work is excellent and will be very useful for the food processors

Comments for author File: Comments.pdf

Comments on the Quality of English Language

None

Author Response

Dear Reviewer

Please find attached file of answers

Thanks

Author Response File: Author Response.docx

Reviewer 3 Report

Comments and Suggestions for Authors

1. Novelty is not described in the introduction section.

2. A photograph of the experimental setup is needed.

3. Appropriate keywords need to be selected.

4. Parts name should be added in Figure 2.

5. Kindly avoid 'we' in the manuscript.

6. Prior to fabrication Finite element analysis is required for stability of the design, stress distribution, and deformation. A FEA part is needed.

7. Statistical analysis needs to be explored more.

8. What type of cutting mechanism was used?

9. How the results are recorded during cutting or ideal time (Performance estimation) needs to be explored.

10. Revise the conclusion with research findings.

 

 

Comments on the Quality of English Language

Moderate editing of the English language is required

Author Response

Dear Reviewer

Please find attached file of answers

Thanks

Author Response File: Author Response.docx

Reviewer 4 Report

Comments and Suggestions for Authors

The manuscript deals with the development of the design of plate with variable diameter of holes and its impact on meat grinding quality and efficiency.

 

The English language must be revised.

Please separate values from units, e.g. “600 ºC” not “600ºC”.

 

Introduction

Please reduce the number of paragraphs

 

Materials and methods

pH??

Color analysis??

 

Results and discussion

Figures are poor and must be improved.

Pictures of meat and ground meat??

“Studies of chemical composition of meat were carried out. As the objects of research, the meat of beef, horse meat, chicken, mutton and pork, grown in Semey region of East Kazakhstan region was taken. During the research the results were obtained in accordance with Table 2.”??Table 2, what was the objective of determining the meat chemical composition??was it performed before and after grinding??to evaluate any improvement in the ground meat quality compared with the control samples??This part must be clarified.

 

Conclusion

Please present the limitations and strengths of your study.

 

References

 

This section is short and must be improved.

Comments on the Quality of English Language

Moderate editing of the English language is required.

Author Response

Dear Reviewer

Please find attached file of answers

Thanks

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

The paper can be published! Thank you!

Comments on the Quality of English Language

The quality is good

Author Response

Thanks

Reviewer 3 Report

Comments and Suggestions for Authors

Congrats to the authors.

Comments on the Quality of English Language

Minor editing of the English language is required.

Author Response

Minor revisions have been made to the English language.

Reviewer 4 Report

Comments and Suggestions for Authors

Results and discussion

Figures (mainly the charts) are still poor and must be improved (please present "clean" and smooth charts).

Please add pictures of each type of used meat and respective ground meat.

Comments on the Quality of English Language

Moderate editing of English language required.

Author Response

Dear Reviewer

The drawings of graphs and charts have been improved in quality as much as possible.

Added some more pictures into the Supplementary File