Liha töötlemine
the term “fine emulsion-like products” or phase, and the light meromyosin tail oriented
“finely comminuted meat products” instead toward the aqueous phase (Mandigo 2004).
of “emulsified” products. Nevertheless, Emulsions are by definition thermodynami-
similar basic phenomena are encountered for cally unstable. Therefore, a stable emulsion
structuration of finely chopped meat mixtures is only kinetically stable (Bergenstahl
and for true emulsions. 1995). Different mechanisms are involved in
Emulsification 145
a
Production flow for cold emulsion
chilled lean meat Lean
salt, phosphates fragmentation
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