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| 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;2.Technology Center of Shineway Group,Luohe Henan 462000 |
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Abstract High emulsification technology is 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,that is chopping parameters and raw meat types or additives.Chopping parameters such as chopping temperature,chopping speed,chopping time and the pH of the emulsion are crucial factors in chopping emulsification technology;while raw materials used such as raw meat type,non-meat proteins,emulsifiers and hydrophilic gums are also important factors directly influencing emulsification effects.The paper mainly reviewed the advance on chopping emulsification technology in meat processing from the above mentioned aspects.
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2009, Vol. 23 
