MODEL SYSTEM EVALUATIONS OF MEAT EMULSIONS PREPARED WITH DIFFERENT EDIBLE BEEF BY PRODUCTS AND FATS AND OIL

Abstract

Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver) and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showed that the highest emulsion capacity (EC) was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.

Keywords

• Et yan ürünü, Et emülsiyonu, Emülsiyon özellikleri, Model-emülsiyon