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Cited by 238Meat and Animal Product QualityProteins in Food SystemsFood composition and properties

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Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

Youssef, M.K., Barbut, S.·2009·Meat Science
DOI 10.1016/j.meatsci.2009.01.015
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Abstract

Beef meat batters formulated with increasing protein level (10-15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10-13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P<0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products' chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.

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Metadata

Authors
Youssef, M. K., & Barbut, S.
Affiliations
University of Guelph (CA)
Corresponding author
Barbut, S.
ORCID
Venue
Meat Science
Publisher
Elsevier BV
Published
2009-06
Volume
82
Issue
2
Pages
228-233
ISSN
0309-1740 (ISSN-L)
DOI
10.1016/j.meatsci.2009.01.015
OpenAlex
W2001924037
Cited by
238
References
0
Citations by year
2026: 13 · 2025: 22 · 2024: 15 · 2023: 12 · 2022: 21 · 2021: 16 · 2020: 12 · 2019: 17 · 2018: 18 · 2017: 12 · 2016: 14 · 2015: 13 · 2014: 13 · 2013: 8 · 2012: 14
FWCI
18.77
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Meat Science (publishedVersion)
  • PubMed (publishedVersion)
Funders
Ministère de l’Éducation, Gouvernement de l’Ontario
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
meat batters, protein abundance, beef tallow, canola oil, emulsion stability, fat globule coalescence, texture, hardness, chewiness, color, microstructure, fat separation

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