College of Food Science & Technology,Henan Agricultural University,Zhengzhou 450002,China%Technology Center of Shineway Group,Luohe Henan 462000,China
Advance on Effective Chopping Emulsification Technology in Meat Processing
CUI Yanfei;ZHAO Gaiming;WANG Yufen;XIE Hua;LI Miaoyun;LIU Yanxia;XU Xiong
1. College of Food Science & Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Technology Center of Shineway Group, Luohe Hanan 462000, China
Abstract：Effective emulsification technology was applied in meat processing to achieve water holding and oil stability in the meat products. The effects of chopping emulsification technology are mainly affected by factors, which was chopping parameters and raw meat materials. Chopping parameters such as chopping temperature, chopping speed, chopping time are crucial factors in chopping emulsification technology. While raw materials such as raw meat type, non-meat proteins, emulsifiers and hydrophilic gums are also important factors directly influencing emulsification. The paper mainly reviewed the advance on chopping emulsification technology in meat processing from aforementioned aspects.
2009, Vol. 23 
