Fat Cell Rupture in a Comminuted Meat Batter as a Determinative Factor of Heat Stability

A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120°C. The results indicate that the integrity of the fat cells in a sausage batter rather than the availability of released fat for emulsification determines the heat stability of the batter.