Abstract
AbstractThe paper reviews research conducted by the author on the basic factors affecting the flow properties of beef muscle homogenates and meat emulsions having a bearing on sausage production. Apparent viscosity and yield value were measured using a coaxial cylinder viscometer. The homogenates show structural viscosity, plasticity and ‐ under certain conditions ‐ some thixotropy. The rheological behavior of homogenates is influenced by the time post‐mortem, pH, NaCl and added water. Sausage type emulsions are, in addition, influenced by the amount of added fat and the temperature. The results point to the following main factors as affecting the rheological properties of minced meat and meat emulsions: changes in the water holding capacity and swelling, changes in the interaction between myosin and actin, solubilization of myofibrillar proteins, and the physical state of fat.
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