Emulsifi cation 163K. J. Prusa. 2008. Effects of dried distiller grains with
solubles on fat quality of fi nishing pigs, Swine Day
2007. Report of Progress 985, Kansas State University
Agricultural Experiment Station and Cooperative
Extension Service 105 – 113.
Bergenstahl , B. 1995. Emulsions. In Physico - chemical
Aspects of Food Processing , edited by S. Beckett.
London : Blackie Academic and Professional,
Chapman & Hall.
Bishop , D. J. , D. G. Olson , and C. L. Knipe. 1993. Pre -
emulsifi ed corn oil, pork fat or added moisture affect
quality of reduced fat bologna quality. Journal of
Food Science 58 ( 3 ): 484 – 487.
Bloukas , I. , and K. O. Honikel. 1992. The infl uence of
additives on the oxidation of pork back fat and its
effect on water and fat binding in fi nely comminuted
batters. Meat Science 32 ( 1 ): 31 – 43.
Bloukas , J. G. , E. D. Paneras , and G. C. Fournitzis. 1997.
Sodium lactate and protective culture effects on
quality characteristics and shelf - life of low - fat frank-
furters produced with olive oil. Meat Science
45 ( 2 ): 223 – 238.
Brown , D. D. , and R. T. Toledo. 1975. Relation between
chopping temperatures and fat and water binding in
comminuted meat batters. Journal of Food Science
40 : 1061 – 1064.
Bucharles , C. , J. P. Girard , B. Desmoulin , C. W. Yuan ,
and M. Bonnet. 1987. Infl uence de la nature des
lipides ing é r é s et du type sexuel sur la composition et
les propri é t é s fonctionnelles des tissus adipeux sous -
cutan é s du porc. Revue fran ç aise Corps Gras
34 : 68 – 75.
C á ceres , E. , M. L. Garc í a , and M. D. Selgas. 2008.
Effect of pre - emulsifi ed fi sh oil — As source of PUFA
n − 3 — on microstructure and sensory properties of
mortadella, a Spanish bologna - type sausage. Meat
Science 80 ( 2 ): 183 – 193.
Calderon - Cervantes , F. 1984. Transferts de mati è res
sous l ’ effet de la chaleur en cours de fragmentation,
restructuration et cuisson des produits carn é s divis é s.
Th è se de Doctorat, Universit é B. Pascal, Clermont -
Ferrand, France.
Candogan , K. , and N. Kolsarici. 2003. The effects of
carrageenan and pectin on some quality characteris-
tics of low - fat beef frankfurters. Meat Science
64 ( 2 ): 199 – 206.
Carballo , J. , J. Ayo , and F. Jim é nez - Colmenero. 2006.
Microbial transglutaminase and caseinate as cold set
binders: Infl uence of meat species and chilling
storage. LWT — Food Science and Technology
39 ( 6 ): 692 – 699.
Carr , S. N. , P. J. Rincker , J. Killefer , D. H. Baker , M.
Ellis , and F. K. McKeith. 2005. Effects of different
cereal grains and ractopamine hydrochloride on
performance, carcass characteristics, and fat quality
in late - fi nishing pigs. Journal of Animal Science
83 : 223 – 230.
Chattong , U. , A. Apichartsrangkoon , and A. E. Bell.
2007. Effects of hydrocolloid addition and high pres-
sure processing on the rheological properties and
microstructure of a commercial ostrich meat product
“ Yor ” (Thai sausage). Meat Science 76 ( 3 ): 548 – 554.Acknowledgment
Many thanks to Dr. Christophe Vial and
Pr. Jean - Bernard Gros, both from LGCB,
Polytech ’ Clermont - Ferrand, for supplying
me with useful bibliographical sources.
References
Al - Rashood K. A. , R. R. A. Abou - Shaaban , E. M.
Abdel - Moety , and A. Rauf. 1996. Compositional and
thermal characterization of genuine and randomized
lard: A comparative study. Journal of the American
Oil Chemists ’ Society 73 : 303 – 309.
Allais , I. , C. Viaud , A. Pierre , and E. Dufour. 2004.
A rapid method based on front - face fl uorescence
spectroscopy for the monitoring of the texture of
meat emulsions and frankfurters. Meat Science
67 : 219 – 229.
Á lvarez , D. , M. Castillo , F. A. Payne , M. D. Garrido , S.
Ba ñ ó n , and Y. L. Xiong. 2007. Prediction of meat
emulsion stability using refl ection photometry.
Journal of Food Engineering 82 ( 3 ): 10 – 315.
Andr é s , S. C. , M. E. Garcia , N. E. Zaritzky , and A. N.
Califano. 2006. Storage stability of low - fat chicken
sausages. Journal of Food Engineering 72 ( 4 ):
311 – 319.
Archer , B. J. , S. K. Johnson , H. M. Devereux , and A. L.
Baxter. 2004. Effect of fat replacement by inulin or
lupin - kernel fi bre on sausage patty acceptability, post -
meal perceptions of satiety and food intake in men.
British Journal of Nutrition 91 ( 4 ): 591 – 599.
Ba ñ ó n , S. , P. D í az , G. Nieto , M. Castillo , and D.
Á lvarez. 2008. Modelling the yield and texture of
comminuted pork products using color and tempera-
ture. Effect of fat/lean ratio and starch. Meat Science
80 ( 3 ): 649 – 655.
Barbut , S. , and G. S. Mittal 1989. Effects of salt reduc-
tion on the rheological and gelation properties of beef,
pork and poultry meat batters. Meat Science 26 ( 3 ):
177 – 191.
Barbut , S. , A. Gordon , and A. Smith. 1996. Effect of
cooking temperature on the microstructure of meat
batters prepared with salt and phosphate. Lebensmittel -
Wissenschaft und - Technologie 29 ( 5 – 6 ): 475 – 480.
Barbut , S. 1998. Use of a fi ber optic probe to predict
meat emulsion breakdown. Italian Journal of Food
Science 3 ( 10 ): 253 – 259.
Barbut , S. 2006. Effects of caseinate, whey and milk
powders on the texture and microstructure of emulsi-
fi ed chicken meat batters. LWT — Food Science and
Technology 39 ( 6 ): 660 – 664.
Bentley , D. S. , J. O. Reagan , and M. F. Miller. 1988.
The effects of hot - boned fat type, preblending treat-
ment and storage time on various physical, processing
and sensory characteristics of nonspecifi c luncheon
loaves. Meat Sciences 23 ( 2 ): 131 – 138.
Benz , J. M. , S. K. Linneen , M. D. Tokach , S. S. Dritz ,
J. L. Nelssen , J. M. DeRouchey , R. D. Goodband , and