Abstract
CHICKEN products such as chicken franks, chicken bologna, chicken chunk roll, and other convenience items are finding their place among today's new foods. In all of these emulsion products, the type of meat protein used is important. According to Swift et al. (1961) salt-soluble proteins are more effective for preparing emulsions than those proteins extractable by water. Saffle and Galbreath (1964) stated that pH of the meat has a significant effect on the amount of salt-soluble protein which can be extracted; as pH was increased, the amount of protein extracted increased. These same workers also discovered that the freezing of beef reduced the amount of salt-soluble protein extracted, when compared to unfrozen beef 48 hours post-mortem.Carpenter and Saffle (1964) showed that the amount of salt-soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil added initially, influenced…
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
