## 3 Results
### Study of Effect of Rotor Speed and Knife Design on Temperature of Meat-and-Bone Paste
The experimental working tool, with a tooth angle of 20\({}^{\circ}\) and a finer pitch of 0.5 mm, demonstrated more effective grinding and, hence, more pronounced rheological behavior compared to the control tool. Additionally, increasing rotor speed amplifies both stall and centrifugal forces, thereby promoting further particle size reduction and consequently enhancing viscosity and shear stress. Moreover, the moisture content and the state of bound water within the paste affect the rheological behavior. Higher moisture levels enhance the particle-water interactions, contributing to a denser structural network and shifting the stress-shear rate curve toward higher values [24; 25]. Fine grinding of meat-and-bone material not only reduces the particle size, but also systematically increases the dynamic viscosity and yield strength of the paste. These parameters directly correlate with the dispersity of the ground material, which is governed by the design and operational conditions of the grinder as well as by technological factors such as humidity and medium temperature. Among the studied conditions, a rotor speed of 3000 rpm provided optimal results, yielding a paste with favorable flow characteristics--moderately high viscosity ensuring elasticity and good cohesiveness without over-thickening. The experimental working tool proved superior in achieving fine and uniform grinding, contributing to the elastic, homogeneous consistency of the paste, which is particularly important for applications requiring stable emulsification and textural properties in processed meat products. _Study of Water-Binding Capacity (WBC)_  
The investigation of the effect of two types of working assemblies on the water-binding capacity (WBC) of meat-and-bone paste demonstrated that increasing the rotor speed from 1000 to 3000 rpm led to an increase in WBC, whereas further acceleration to 4000 rpm resulted in a decrease. For the control sample, the maximum WBC (63%) was achieved at 3000 rpm, after which it declined to 59%. In the experimental configuration, an even higher peak WBC of 68% was recorded at 3000 rpm, but at 4000 rpm, the value again decreased to 64% (Figure 8). An increase in WBC in the range of 1000-3000 rpm indicates a more favorable structure of the ground paste, which better retains water. This effect is likely due to the fact that moderately elevated rotor speeds (around 3000 rpm) provide uniform and sufficiently fine grinding of bone and protein components without causing excessive overheating, thereby promoting optimal protein conformation and effective emulsification of the fat phase [26]. In contrast, at 4000 rpm, a partial deterioration in WBC (decline to 59-64%) is observed, which may indicate early signs of protein denaturation as well as undesirable structural and textural changes caused by excessive shear and localized heating. Fine grinding of meat raw material enhances its water-holding capacity by increasing the specific surface area of the particles, exposing hydrophilic groups of proteins and collagen, and promoting the formation of a denser, gel-like structure composed of finely dispersed fragments, within whose network water is effectively entrapped [27]. From the perspective of meat processing, elevated water-holding capacity values are highly advantageous, as the addition of such meat-and-bone paste to sausage products enhances moisture retention in the meat batter, resulting in reduced cooking losses, improved juiciness of the final product, and a denser structure with minimal release of broth-fat emulsions [28]. For this reason, WBC values above 60% are generally considered favorable for emulsified or partially emulsified products (such as cooked and cooked-smoked sausages, frankfurters, etc.) [29]. Thus, the maximum water-holding capacity (63-68%) is achieved at a rotor speed of approximately 3000 rpm, with the experimental knife configuration showing a more pronounced peak (68%), further confirming the suitability of this geometry for enhancing the functional properties of the resulting paste.