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136 measures the volume of fluid released when an emulsion is cooked to an internal temperature of 68.8 ☌. 135 The meat emulsion stability (ES) test of Townsend et al. 134 Applications of Swift's test for a variety of plant proteins were reviewed by McWatters and Cherry. The oil phase volume at the point of inversion is a further index for EC. 132,133 Related indices have been proposed including the emulsified volume (volume of oil emulsified per 15 ml of protein solution) or the emulsifying ability (EA), which is the volume of oil emulsified per 25 ml of protein extract. measures the volume of oil emulsified per 100 mg of protein at the point of emulsion inversion. The emulsification capacity (EC) test of Swift et al. Standardized tests for protein functionality in meat emulsions have been developed. 120–124 Most reviewers refer to these products as meat emulsions and this practice is adopted here. An alternative model for comminuted meat products is that they are 3–dimensional gel networks with entrapped oil. The large size of some oil droplets (0.1–50 μm) has led to doubts whether meat emulsions should be considered true emulsions. According to the emulsion theory for comminuted meat products – water, protein and fat produce the continuous, emulsifier, and dispersed phase of an oil-in-water emulsion, respectively. Spices are then added followed by rusk or other water binders or fillers. Fat is then added followed by further processing in the chopper. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf.
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Owusu-Apenten, in Proteins in Food Processing, 2004 10.5.2 Meat emulsions