Structure, Stability and Savings for Warm Meat Products

摘要

Emulsified meat products, which are consumed warm, often lack good consistency. Such end products need to present perfect stuffing conditions, have great water retention during cooking, and a good bite and juicy mouthfeel. These emulsions are usuallybased on very low quality meat, mainly mechanically deboned meat, and with high levels of fat. The resulting low protein content hinders the ability to retain water, and, without a good emulsifying agent, the fat tends to be released after warming.