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Advances in Determining Meat Emulsion Stability

  • S. Barbut

Abstract

Producing high quality comminuted products is an on-going challenge to the meat processor dealing with a large selection of raw materials at prices changing on a daily basis. The comminution process is designed to reduce the lean meat and fat particle size. This results in better salt soluble protein extraction and in reducing the tendency of the fat to separate. The type of meat and fat used have a significant effect on the chopping procedure as well as the quality of the final product. Under-chopping usually results in minimal binding, whereas over-chopping results in a massive fat and water separation during the cooking process. The main methods developed to evaluate meats, namely the emulsion capacity test, emulsion stability, fat extraction, constant emulsification value and gel torsion bind value, are reviewed. In addition, the use of fiber optic sensors by the meat industry and the development of an on-line optical sensor for meat comminution are discussed

Keywords

Fiber Optic Probe Lean Meat Meat Industry Meat Emulsion Meat Batter 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • S. Barbut
    • 1
  1. 1.Department of Animal and Poultry ScienceUniversity of GuelphGuelphCanada

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