Abstract
ABSTRACTFour meat emulsions were prepared with two levels of collagen and alkaline phosphate. Samples were taken at five different chopping temperatures and evaluated for total chopping time, emulsion stability and protein solubility. Adding additional collagen to meat emulsions shortened total chopping time, and decreased emulsion stability but had no effect on protein solubility. The addition of 0.25% sodium tripolyphosphate (STPP) improved emulsion stability but resulted in no significant (p>0.05) change in chopping time or protein solubility. The high‐collagen‐phosphate (HCP) treatment resulted in less fat, gelliquid, solid and total cookout when compared with high‐collagen no‐phosphate (HC) and low‐collagen no‐ phosphate (LC) treatments. Maximum emulsion stability was obtained at 13°C.
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