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relevant sensors, most of the time operators product quality. This is still difficult to also use their know-how to decide when to achieve because different raw materials (i.e., stop the chopping process. Curt et al. (2004a, meat trimmings and animal fat) show a large b) proposed a method to assess the batter variability in their biochemical and func- state at the end of chopping using operator tional properties (Gunvor et al. 2005). knowledge. At-line sensory measurements Most of the studies aimed to optimize performed by the expert (fat particle size, emulsion quality through formulation. size homogeneity, firmness, and adhesive- Different optimization methods were used. Emulsification 161 Table 7.3. Methods to Assess Meat Emulsion Properties
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