A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat1'2

ABSTRACT This paper reviews factors known to influence emulsifying characteristics of poultry meat. Sources of poultry meat (turkey and chicken) may possess varied emulsifying ability. Generally, muscle tissue having a higher concentration of salt soluble protein has bet-ter emulsifying ability than meat containing a lower amount of salt soluble protein and more collagen. Mechanically deboned poultry meat sources have been found to have acceptable emulsifying capabilities especially when mixed with other hand-deboned sources. Improved emulsifying characteristics have also generally been observed with increasing pH and higher salt concentration. Salt preblending and pH adjustment may be feasible for some mechanically deboned meat sources. Processing variables such as chopping time and temperature are an important consideration in achieving acceptable emulsified products. Endpoint chopping temperatures in excess of 7.2° to 12.8°C. may be especially detrimental to mechanically deboned meat. Mechanically de-boned meat has less of a protein matrix available for stabilizing the emulsion and processing temperatures may become quite critical. Poultry meat has a good future in emulsified products. Mechanically deboned and hand