SUMMARY—A laboratory technique for the preparation of small batches of sausage emulsion was developed for a comparative study of the effectiveness of fresh and frozen beef in achieving emulsion stability. The technique consisted of three basic steps: (1) low speed chopping and blending of ingredients at −2° to +2°C; (2) low speed blending with the gradual addition of soybean oil at 2°−8°C; and (3) high speed chopping to a temperature of 15°‐16°C. The preparation and evaluation of emulsions with widely varying compositions revealed that the lean and fat percentages could be varied over wide ranges without significantly affecting emulsion stability, but the range for percentage of water was narrow and critical to stability. The relative stability for fresh and frozen lean was influenced by the amount of added water. For example, at 30 fat level, there was a sharp drop in stability as the added water was reduced below 16 for fresh beef; whereas, an equivalent drop in stability was found as the added water was reduced below 21 for frozen beef. The theory is proposed that emulsion instability is highly dependent upon the level of added water based on results of this
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