Stability of meat emulsions prepared in small quantities, under laboratory conditions

Abstract

The influence of some factors on the stability of meat emulsions prepared with a table size meat cutter (Hobart 84142) was studied. Bovine lean meat (fresh, postrigor) from different carcass lacations was used as the only source of stabilizing proteins, and pork fat was emulsified according to common industrial formulations and practices. Stable and unstable systems were obtained, the pH of meat or emulsions being a limiting factor". Preblending of the meat (ground beef plus common salt) decreased the amount of fat separated, but was not enough to prevent emulsions breakdown.