The effects were determined of adding various combinations of magnesium and sodium chloride plus tetrasodium pyrophosphate on the stability, pH, solubilized protein, chopping times and textural characteristics of raw and cooked meat emulsions.The results of adding different combinations of magnesium and sodium chloride were quite similar whether ionic strength or chloride ion concentration was kept constant.Emulsion stability and raw emulsion pH were reduced with increased proportion of added magnesium chloride. However,the level of solubilized protein found in raw emulsions increased with increasing proportions of magnesium chloride.
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Knipe et al. (1985) studied this question.
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