The gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl 2 ) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl 2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl 2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl 2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation.
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Barbut et al. (1988) studied this question.