Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

Abstract

The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation) and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased and the greater part of the total expressible fluid was fat, while the reverse was seen for the more unsaturated pork back fat. This was probably related to fat coalescence at the microstructural level. The cooking loss was slightly lower for sausages prepared with the most saturated pork back fat. The fat type clearly affected the hardness of the cooked sausages, irrespective of the type of meat or temperature. Thus it can be concluded that small differences in fatty acid composition between the different pork back fats proved to have a great effect on the microstructural and macroscopic properties of the cooked sausages, in contrast with the meat type (muscle fiber type) or temperature which only had a moderate effect.

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

“…(Tornberg, 2005; Traore et al., 2012). With cooking methods of pan‐frying and deep frying, the denaturation speed of protein was accelerated as the result of rapid and high‐temperature heating, leading to the exposure of the hydrophobic groups, aggregation of precipitation, as well as relatively low protein contents (Glorieux et al., 2019; Tornberg, 2005; Wei, Li, Zhang, & Liu, 2019).…”

Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred

“…Other processed meat products, such as cooked sausages, are even more finely minced. In these products, meat is minced to such extent that no cellular structures remain (25). This could reduce the complexity of cultured meat production for this purpose.…”

“…Structure formation in these products strongly relies on the techno-functional properties of the dissolved proteins, more specifically the gelation of the myofibrillar proteins actin and myosin during pasteurization. In addition, if a fat fraction is added (which is the case in cooked sausages), the proteins stabilize the fat by forming an interfacial protein film around the fat globules (7,25). Hence, the gelling and emulsifying characteristics of meat proteins are of paramount importance in the production of finely minced meat products.…”

“…From a textural point of view, it can be questioned whether entire muscle cells are needed for the production of in vitro produced finely minced meat products, as no cellular structures remain after the mincing process (25). The use of synthetic meat proteins produced through fermentation could be a more feasible alternative (29).…”

Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review

“…Infrared hyperspectral microscope imaging. Meat and meat products are the main sources of proteins for the human body (Glorieux et al, 2019). Consequently, it is necessary to monitor the structural changes in protein during meat processing.…”