Mechanisms of meat batter stabilization: A review

Abstract

Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed. The emulsion theory explains stabilization by the formation of a protein film around fat globules, whereas the physical entrapment theory emphasizes the role of the protein matrix in holding the fat in place during chopping and subsequent heating. However, some aspects of stabilization cannot be explained adequately by either one of these theories. In this article the role of meat proteins, aqueous phase, and lipid phase are examined in light of past and recent research findings.

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

“…The other theory, known as the physical entrapment theory, claims that small fat globules are physically held within the protein matrix (1,8). The debate on whether finely comminuted batters are emulsions or nonemulsion systems has not been fully resolved (3). In any case, finely comminuted meat batters are produced worldwide and emerging consumer demands for low sodium products drive further research into the gelation process of this type of product.…”

“…The rigid structure is formed when the proteins start to denaturate and participate in protein-protein interactions. The ability of meat proteins to bind to each other and to hold/emulsify small fat particles is crucial in the formation of comminuted products (2,3). Salt (NaCl) is the most commonly used ingredient to extract the muscle proteins (mainly actin and myosin).…”

Advances in Determining Meat Emulsion Stability

“…The ingredients are comminuted either in a bowl chopper or an emulsion-mill in order to reduce fat particle size and to obtain a homogeneous mass. The challenge to the meat processor is to produce a stable meat product that can undergo the cooking process without fat and water separation (Borchert et al, 1967;Acton et al, 1983;Gordon and Barbut, 1992). Products in this category (e.g., bologna, frankfurters) are produced from different meats and non-meat ingredients (e.g., soy, whey, starch) all around the world.…”

“…A schematic structure of finely comminuted meat products. Based on Judge et al (1988) and Gordon and Barbut (1992). ter's consistency by an expert. In this chapter, the various methods are reviewed including a new on-line method based on fiber optic technology.…”

Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum.

“…Viscoelastic properties of muscle myosin are predominantly responsible for gelation in meat systems (Ziegler & Acton, 1984;Gordon & Barbut, 1992;Wang & Smith, 1994). However, the viscoelasticity of charcoal-treated serum gel fortified by myosin has not previously been investigated.…”