Concepedia

Meat Emulsification

Meat Emulsification is a methodological process in meat science that transforms raw meat materials into a stable, homogeneous dispersion of fat within a continuous protein matrix through mechanical grinding and aqueous extraction, thereby distinguishing it from simple comminution or mixing techniques in processed meat formulation.

108

Publications

6.5K

Citations

381

Authors

128

Institutions

Publications per year

2017–2026

45

Parents

Publications

108

New protein texturization processes by extrusion cooking at high moisture levels

J.C. Cheftel, Masahiko Kitagawa, Claire Queguiner · Food Reviews International · 1992 · 264 citations

, , +16

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

M.K. Youssef, Shai Barbut · Meat Science · 2010 · 209 citations

, , +16

Emulsification properties of hydrocolloids

Nissim Garti, Martin E. Leser · Polymers for Advanced Technologies · 2001 · 196 citations

, , +16

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado et al. · Food Research International · 2010 · 184 citations

, , +14

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

S.C. Huang, Chyuan‐Yuan Shiau, Tianran Liu et al. · Meat Science · 2005 · 172 citations

, , +16

1–5 of 108

Authors

381

  1. MA
    Marise Aparecida Rodrigues Pollonio

    Universidade Estadual de Campinas (UNICAMP), Brazil

    6 publications · 534 citations

    6

    h-index

  2. SH
    Shun‐Yao Hsu

    National Taiwan University, Taiwan

    5 publications · 233 citations

    5

    h-index

  3. SB
    Shai Barbut

    University of Guelph, Canada

    5 publications · 486 citations

    5

    h-index

  4. MY
    M.K. Youssef

    Agriculture and Agri-Food Canada, Canada

    4 publications · 442 citations

    4

    h-index

  5. GF
    G.W. FRONING

    University of Nebraska–Lincoln, United States

    4 publications · 177 citations

    4

    h-index

1–5 of 381

Institutions

128

  1. University of Guelph

    Guelph, Canada

    7 h-index

    14 publications

    1.1K citations

  2. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    7 h-index

    33 publications

    2.9K citations

  3. University of Nebraska–Lincoln

    Lincoln, United States

    6 h-index

    14 publications

    652 citations

  4. National Taiwan University

    Taipei, Taiwan

    5 h-index

    10 publications

    466 citations

  5. Nanjing Agricultural University

    Nanjing, China

    5 h-index

    31 publications

    1.7K citations

  6. Cornell University

    Ithaca, United States

    4 h-index

    9 publications

    252 citations

  7. Ege University

    Izmir, Türkiye

    3 h-index

    9 publications

    746 citations

  8. Kansas State University

    Manhattan, United States

    3 h-index

    5 publications

    138 citations

1–8 of 128

Venues

  1. Meat Science

    21 publications · 1.8K citations

    20

    h-index

  2. Journal of Food Science

    JFS · 17 publications · 1K citations

    15

    h-index

  3. Poultry Science

    10 publications · 323 citations

    10

    h-index

  4. LWT

    10 publications · 578 citations

    10

    h-index

  5. Journal of Food Engineering

    7 publications · 469 citations

    7

    h-index

1–5