Electron Microscopy of a Meat Emulsion

Abstract

SUMMARY— Techniques are described for the electron microscopic evaluation of a meat emulsion. Fat globules as small as 0.1 μ in diameter were observed to have distinct protein membranes. The continuous phase of the emulsion was fibrous, but homogeneous. After thermal processing the globule membranes were highly disrupted and the protein of the continuous phase was coagulated into dense, irregular zones.

Mechanisms of meat batter stabilization: A review

“…67 - 152 Hansen 67 suggested that the salt-soluble proteins are drawn to, and concentrated at, fat globule surfaces, thus forming a stabilizing membrane in the raw state. Borchert et al 19 showed that the interfacial protein film (IPF) was also present in cooked meat batters and discovered the existence of small holes or "pores" in the protein film of the cooked product. Jones and Mandigo 78 studied the occurrence of these pores by scanning electron microscopy (SEM).…”

Functional properties of proteins in foods: A survey

“…59 ' 86 Ivey et al 232 quantified some of the relationships between protein concentration, blender speed, oil phase, and interfacial thickness, in meat-type emulsions. The blender speed reduced EC.…”

Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and Phosphate

“…Two main theories have been suggested to explain fat stability in finely comminuted meat products. The first is the emulsion theory, suggesting that small fat globules are emulsified within the meat batter by being coated with an interfacial protein film (2,6,7). The other theory, known as the physical entrapment theory, claims that small fat globules are physically held within the protein matrix (1,8).…”