144 Chapter 7
Table 7.1. Classifi cation and Examples of Emulsifi ed Meat Products (From Heinz 2007 and Feiner
2006 )
Classifi cation criteria Examples
Shape Sausages, balls, loaves
Size — Small - caliber: Frankfurters, Vienna, hot - dogs sausages
— Large caliber: Bologna, Lyoner sausages
Composition Pork, beef, poultry mixed or pure, cereals, vegetables, various seasoning
and fl avorings
Geographical origin — mortadella (Italy)
— Lyoner sausage, foam or emulsion or block of fattened duck liver
(France)
— Chicken sausage with oil
— Frankfurter, Cooked Bratwurst, Bockwurst, Weisswurst, Fine liver
sausage, ... (Germany)
— Krakowska Sausage (Poland)
— Yor sausages (Thailand)
— Luncheon or “ Devon ” or “ Polony ” (Australia)
— Wiener Fine Veal Liver Sausage, Fine liver sausage (Austria)
— Fine liver sausage (Russia, South Africa)
— ...
Thermal treatment Cooking, sterilization, smoking
Way of consuming Cooked, cold or reheated
Final product or ingredient — Final product used alone : Frankfurters or liver pate
— Ingredient as a basic mix containing coarse particles product: Buffalo,
coarse ham or Krakow sausages
Main stabilizing treatment — Raw - cooked meat products : Cold emulsions
— Precooked - cooked meat products : Hot emulsions (Fine liver
sausages/pates)a recent work (Ruiz - Carrascal 2002 ) support
the hypothesis that meat emulsions are most
likely stabilized (at least in part) by trapping
the oil, rather than by surface coating the oil
droplets with emulsifying agents.
In “ hot emulsions, ” due to the temperature
( > 35 ° C), the major part of the fat is liquid
and the term “ emulsion ” seems to be more
appropriate than for cold emulsions. Still,
some small elements remain solid (collagen),
and the proteins do not equally and com-
pletely coat the fat particles. Therefore, it
might be better to use the term meat “ batter ”
or “ matrix ” instead of meat “ emulsion ” and
the term “ fi ne emulsion - like products ” or
“ fi nely comminuted meat products ” instead
of “ emulsifi ed ” products. Nevertheless,
similar basic phenomena are encountered for
structuration of fi nely chopped meat mixtures
and for true emulsions.
Theory of Emulsion
During emulsifi cation, the interfacial area
between phases drastically increases and
a high amount of mechanical energy is
required. The higher the interfacial tension,
the more energy is required to achieve emul-
sifi cation (Wilson 1981 ).
Emulsifi ers are conducive to emulsion
formation by reducing the interfacial tension.
They also enhance emulsion stability. Myosin
is the main emulsifi er in comminuted meat
products; it orients itself with the heavy
meromyosin head facing the hydrophobic
phase, and the light meromyosin tail oriented
toward the aqueous phase (Mandigo 2004 ).
Emulsions are by defi nition thermodynami-
cally unstable. Therefore, a stable emulsion
is only kinetically stable (Bergenstahl
1995 ). Different mechanisms are involved in