Effects of Chopping Temperature on the Microstructure of Meat Emulsions

Abstract

ABSTRACT A standard frankfurter formulation (25% fat) was used to evaluate the effects of four endpoint chopping temperatures (10, 16, 22 and 28°C) on the ultrastructure of meat emulsions with a grind‐mix‐emulsify production system. Scanning electron microscopy (SEM) was used to evaluate the changes that occur in the ultrastructure of a meat emulsion. Thermally processed frankfurters from each of the four endpoint chopping temperature treatments were fractured, fixed, dehydrated, critical point dried, and coated with Au/Pd before SEM micrographs were taken. Micrographs suggest that maximal emulsion stability is attained as a tradeoff between two different functions. The first function is related to the interfacial protein film thickness and the second function is related to the integrity and density of the surrounding emulsion matrix, and its ability to retain that integrity during thermal processing. These two functions appear to be directly related to the fat‐holding and water‐binding abilities of the meat emulsion or batter.