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appropriate than for cold emulsions. Still, Emulsifiers are conducive to emulsion
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
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