Meat Emulsions

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Meat Emulsions

• Lynn Knipe
• Animal Sciences 550
• Ohio State University

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Meat Emulsions

• true emulsion or batter?

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Stable batter or matrix, based upon

• viscosity gelation potl
• quantity type of soluble protein
• cooking binds water/trap fat
• less functional ingredients
• fat, C.T., rework, extenders

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Form stable meat batter

• start by maximizing functionality of lean
  meats
• bind values lean, WHC, collagen content,
  rigor state, fresh/frozen

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• add salt, phosphates? 1/3 added water to
  lean
• protein extraction at 7 brine concentration
• ice lowers temperature
• add sodium nitrite erythorbate
• allows time for color development

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• add fatter, higher collagen meats, cooked
  rework 1/3 water to blend
• protein quantity quality
• add extenders, spices, last of water
• extenders spices tie up water needed for
  protein extraction
• starches increase temp.

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With conventional fat products

• final batter temperature predominant fat
  source
• pork 55-60F (13-16C)
• beef 40-42F or 65-70F (5.6
  or 18-21C)
• poultry 45F (7C)

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• final chopping time or emulsion passes
• too short/few coarse fat poor fat
  distribution
  
• too long break cells melt fat

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Chopper vs. mixer/emulsifier

• chopper adv. better temperature control
  better lean batter
• emulsifier adv. finer texture larger
  volume

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For most stable emulsions, optimize the following

• functionality of meat
• non-meat ingredients
• chopping/emulsifying methods
• stuffing/cooking methods

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Its time for a break!