Meat emulsion

Finally, NMR relaxometry has also been used in the determination of composition of meat and meat products. Correlations between relaxation parameters and fat content in minced meat and meat emulsions,115 117 protein content in fresh meat115,118 and moisture content in sausages119 have been demonstrated results from fat determinations are summarised in Table 3. 

Meat emulsion products Emulsification, gelation, liquid holding ... 

Special Food Tests. These may be both Model Tests and Utility Tests. Following the application of the tests above, a knowledgeable reasearcher will be able to assess with some certainty which of the food system Model Tests are worthwhile. It has frequently been noticed that regardless of mediocre results in the Model Tests, many researchers will still try to evaluate their products in the more specialized food system Model Tests, in which the tested product will inevitably fail. The tests include meat emulsion system tests, extruded product tests, baking system tests, dairy product tests, and coacervates. 

Fat retention capacity should be used only for the cases where aqueous preparations of the materials are treated with fats or oil (as in some food preparations), stress applied (usually by heating), and the separated oil measured. A common test of this nature is one used on meat emulsion systems following their cooking process. The special methodological influences strongly... 

Swift, C.E., Lockett, C.. and Fryer, P.J. 1961. Comminuted meat emulsions—The capacity of meat for emulsifying fat. Food Technology 15 468-472. 

Ohlsson, T., Enriques, M. and Bengtsson, N. 1974. Dielectric properties of model meat emulsions at 900 and 28 MHz in relation to their composition. Journal of Food Science. 39 1153. 

In meat emulsions, a specific soluble fraction of proteins was shown to function as the key emulsifier (22). However, Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower protein concentrates or isolates in emulsification capacity. These authors suggest that nonprotein constituents of seeds may contribute to the formation of emulsions and aid in the formation of whipped foams. 

Direct addition is the simplest and most accurate means of incorporating smoke flavourings into a food product and the only one that allows provision for use of all types of smoke flavourings aqueous, oil, dry base and concentrates. It is a method that is applicable to all types of product formulations meat emulsions, canned meat and fish, barbecue sauce, snack foods, etc. 

Meat and fat were trimmed of superficial areas, were separately minced, and then were mixed in a proportion of 90% lean and 10% fat, obtaining a homogeneous meat emulsion. 6 g of the emulsion was placed in a 10 mL tube with a screw teflon-lined cap, and 0.6 g (lower salt content) or 1.2 g (higher salt content) of sodium chloride was added. L-cysteine, L-proline, and sodium nitrite were added as indicated in Table 2. 

Vegetable oil (none) or antioxidants in vegetable oil were added as ingredients in the raw meat emulsions for bologna manufacture. The antioxidants tested were 500 ppm sodium erythorbate (eiythorbate), 200 ppm sodium nitrite (nitrite), and 0.075% rosemary extract (rosemary). The emulsions were cased, cooked, and irradiated at 3 kGy. Volatile compounds measured die next day, and expressol as square root of peak ar count. The numbers were means of four replicates. Adopted from ref (26). 

The principles of extrusion were described by Mercier et al. (1989) and. the processing of proteins by Stanley (1989) and Rokey et al. (1993). Texturized Vegetable Protein and TVP are registered trademarks of the Archer Daniels Midland Company, Decatur, Illinois, and the generic terms texturized soy protein, TSP, or texturized vegetable foodprotein are used. Two types of products are made (i) extrusion-cooked meat extenders, which are made from SF or flakes or SPC and are rehydrated to 60 to 65% moisture before blending with meats or meat emulsions at levels of 20 to 30% and... 

Emulsions are dispersions of one liquid phase in the form of fine droplets in another immiscible liquid phase. The immisciable phases are usually oil and water, so emulsions can be broadly classified as oil-in-water or water-in-oil emulsions, depending on the dispersed phase. Some typical food emulsions are mild cream, ice cream, butter, margarine, salad dressing, and meat emulsions. The results from rheological measurements can allow for a better understanding of how various emulsifiers/stabilizers interact to stabilize emulsions. Understanding the effect of additives such as food... 

Citric acid esters are used as anti-spattering agents in frying margarine. Its sodium salt is an effective oil/ water emulsion stabilizer and it is used in e.g. meat emulsions, beverage emulsions etc. 

Comminuted meat products consist of several components and are usually referred to as meat emulsions. The binding of meat and fat particles is improved by the use of fillers, which consist of soy or grain flours, sodium caseinate, starch, gluten, and other polysaccharides and proteins. Their role is to increase yield, improve stability, and modify textual properties. Microscopy is used to detect the presence of fillers, determine the quantity, and establish their distribution. 

Lawrie (1985) classified meat proteins into three types salt-soluble (myofibrillar) proteins, water-soluble (sarcoplasmic) proteins, and insoluble connective tissue proteins. The myofibrillar proteins actin, myosin and actomyosin are the major proteins responsible for determining the heat stability of comminuted meat emulsions. 

Galluzzo, S.J. and Regenstein, J.M. (1978) Role of chicken breast muscle proteins in meat emulsion formation - myosin, actin and synthetic actomyosin. /. Food Sci, 43,1761. 

Interaction between proteins and other amphiphilic substances has been shown to influence technical properties of proteins in food systems. Since proteins and low molecular weight amphiphiles often coexist in systems where formation and properties of inter-facial films are of fundamental importance (e.g. dairy products, dough, meat emulsions), influence of the mode of interaction between proteins and amphiphiles in the bulk solution on the surface behaviour is of interest. 

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