Meat Emulsions

The manufacture of emulsion based meat products plays an important part in modern meat distribution. In the United States, the current annual production of such products approaches 3 × 10 9 pounds, which gives some idea of their relative importance in the economics of our food industry. Although meat emulsions have been prepared by practical men for innumerable years, the chemical and physical principles involved have only become objects of systematic investigation in recent years. This paper will review some of the more important principles revealed by recent investigations and touch on their practical application to sausage making practice.