Studying comminuted meat products using corroborative techniques

Abstract

The mechanisms by which the important properties of comminuted meat products are developed are still not well understood. A variety of techniques have been applied to unravel the complex web of interactions that determine the stability, texture and sensory acceptability of these products. These include microstructural and rheological techniques, differential scanning calorimetry and protein extraction and quantification. This review critically examines the major techniques employed to study comminuted meat systems and discusses the use of some new methodologies and techniques, with special reference to their adaptability for use in the meat industry. The selective use of a variety of investigative tools can provide strong corroborative evidence that should help to clarify the major determinants of the properties of comminuted meat products which consumers find most desirable.