Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability

A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120...

Methods for detection and determination of vegetable proteins in meat products

Soy protein is the vegetable protein that is most frequently used in meat products. Accordingly, detection and determination procedures have mainly been focused on soy proteins. Cereal proteins received far less attention analytically, let alone the less conventional vegetable proteins. Every method published has only a limited applicability,...

The assay of protein-bound nitrite in meat products

An improved procedure for the determination of protein-bound nitrite (PBN) in meat products, based on Mirna's method, is described. The results obtained with this modification are significantly higher, and have a lower variation coefficient, than those provided by the old procedure. This is demonstrated by comparison of the analytical results....

Inhibitory effect of some Perigotype compounds on clostridium spores in pastuerized meat products

Chemical behaviour of nitrite in meat products 2: effect of iron and ethylenediaminetetraacetate on the stability on protein bound nitrite