Liha töötlemine
Emulsification 161
Table 7.3. Methods to Assess Meat Emulsion Properties
Principle Observations and sources
Water holding capacity — Force is applied, by centrifugation Mittal & Barbut 1994; Candogan &
(WHC) without any heating (at 4°C or Kolsarici 2003; Desmond and Kenny
15°C) or by compression, to 1998; Lin & Huang 2003.
remove unbound or loosely bound
water.
— WHC expressed in g H2O
absorbed/g meat
Emulsion stability — A destabilizing treatment Centrifugation can be applied before
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