Liha töötlemine
einigen Versuchen über die Wirkung der schwefeli- ham. Meat Science 68(2):313–317.
Chapter 7
Emulsification
Irene Allais
Definition and the second heat treatment is the cooking
of the final product (Figure 7.1b).
“Emulsified” meat products are generally Sensu stricto, an emulsion consists of two
defined according to their appearance: meat immiscible liquids with one of the liquids
particles are so fine that they are not visually dispersed as small droplets in the other,
distinguishable on the smooth product called the continuous phase (McClements
surface. 1999). The term “meat emulsion” has been
“Emulsified” meat products are consumed used as a general term to describe finely
all over the world. Hundreds of different chopped meat mixture
annaabi.ee 
