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some small elements remain solid (collagen), formation by reducing the interfacial tension.
and the proteins do not equally and com- They also enhance emulsion stability. Myosin
pletely coat the fat particles. Therefore, it is the main emulsifier in comminuted meat
might be better to use the term meat “batter” products; it orients itself with the heavy
or “matrix” instead of meat “emulsion” and meromyosin head facing the hydrophobic
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
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