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Effect of composition on the stability of tion approaches in meat-based functional foods. sausage-type emulsions. Journal of Food Science Technological options for replacement of meat fats by 38:271–274. nonmeat fats. Trends in Food Science & Technology Harding Thomsen, H., and P. Zeuthen. 1988. The 18(11):567–578. influence of mechanically deboned meat and pH Kato, A., T. Fujishige, N. Matsudomi, and K. Kobayashi. on the water-holding capacity and texture of 1985. Determination of emulsifying properties of emulsion type meat products. Meat Science 22(3): some proteins by conductivity measurements. Journal 189–201. of Food Science 50:56–62. Heinz, G., and P. Hautzinger. 2007. Meat processing Kijowski, J. M., and M. G. Mast. 1988. Effect of sodium

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