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Controlling fat quality and composition to enhance emulsion stability
Many factors influence emulsion stability in a meat batter. However, fat and how it is handled play a major role in obtaining a stable meat emulsion. Fat must be reduced to small particles to be incorporated into the meat batter. If fat is over-chopped it can lead to emulsion breakage for two main reasons: too much surface area to cover for insufficient protein, and fat melting due to temperature increase.
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Meat Science Meets Culinary Innovation
Attend one-day interactive product development summit in Chicago, 9/16/2009 at Kendall College, co-presented by Meatingplace and Plate. Click here for more info or to register.
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