A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability
Date of Original Version
Meat emulsions were examined by light microscopy to determine the relationships between structure and emulsion stability. Beef‐meat based emulsions were prepared either by varying chopping temperature or by adding soy plastic fats of different hardness. Formation of fat channels was observed in uncooked emulsions prepared either at a chopping temperature of 26°C or with soft plastic fat of 0.25cm−1 hardness index. Such fat channel formations caused discontinuity of protein matrix, leading to fat separation during cooking and weakening of textural strength of products. Changes in fat globule size and distribution as affected by melting properties or hardness of fats were clearly reflected by changes in emulsion stability. Results suggest that emulsion stability is determined largely by the physical properties of protein matrix and fat incorporated. Stable emulsions were obtained with fats of appropriate melting properties and hardness and relatively cohesive protein matrix under given comminution conditions which allowed uniform fat distribution. Copyright © 1981, Wiley Blackwell. All rights reserved
Publication Title, e.g., Journal
Journal of Food Science
LEE, C. M., R. J. CARROLL, and A. ABDOLLAHI. "A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability." Journal of Food Science 46, 6 (1981). doi: 10.1111/j.1365-2621.1981.tb04486.x.