Abstract
Poultry meat emulsions were produced with two salt levels (1.5 and 2.5%) and stored at 1 C for 0, 1, and 4 days prior to thermal processing. Both raw and cooked emulsion stability significantly decreased in the two salt treatments as storage time increased, with a greater decrease in the 1.5% NaCl emulsions. Warner-Bratzler Shear force values increased with storage time. Continuous monitoring of the rigidity modulus (G) during cooking (.5 C/min) indicated the beginning of gel matrix formation at 55 C, which was not affected by storage time. Maximum G values, which occurred at 73 to 77 C, were affected by both salt levels (lower for 1.5% NaCl) and storage time. The maximum G values were obtained after 1 day but they fell to the initial level after 4 days of storage. Overall, it is not recommended to store the meat emulsions more than a few hours prior to cooking.
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