THE amount of fat which can be incorporated into a sausage emulsion without causing it to collapse is of great practical significance to the meat industry. Various poultry meats have properties which make them useful in sausage emulsions (Maurer and Baker, 1966; Hudspeth and May, 1967; and May and Hudspeth, 1966). Since poultry meat is often combined with sausage meats of varying chemical composition, it is of interest to determine the affect of various natural chemicals, which might be in the blended product, on performance of poultry meat emulsifying capacity. The purpose of the present study was to determine the effect of oils of varying fatty acid composition and of natural phospholipid from chicken meat on the emulsifying capacity of soluble protein from chicken necks. EXPERIMENTAL Salt-soluble protein was extracted from commercially deboned chicken neck tissue using the techniques of Saffle and Galbreath (1964) as modified by Hudspeth and May . . .
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Franzen et al. (1968) studied this question.
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