the protein myosin has dissolved, allowing it to
subsequently bind the meat together when the raw mixture
is stirred. The mixture can be flavored with spices,
vegetables, herbs, or any number of other additives, but
the keys to its production are salt and meat. Its texture
should be springy, snappy, and juicy.- A meat loaf and meatballs are made of seasoned ground
meat to which bread crumbs, eggs, and/or dairy products
have been added in order to discourage the cross-linking
of meat proteins and produce a more tender finished
product. As with sausages, an array of other flavorings
can be added. Its texture should be tender and moist
So, how do you get three such different finished products
from what amounts to basically the same set of ingredients?
That’s what we’re going to explore in this chapter.