Effects of levels of fat and protein on the stability and viscosity of emulsions prepared from mechanically deboned poultry meat
1978
Mayfield, T.L. | Hale, K.K. Jr | Rao, V.N.M. | Angulo-Chacon, I.A.
Extract: A temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12 percent produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11 percent protein. Product formulated with 21 percent fat gave less stable batters than meat with 16 percent fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.
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