Importance of Fat Emulsification and Protein Matrix Characteristics in Meat Batter Stability

Finely comminuted meat products are a mixture of proteins, fat particles, water, salt and often carbohydrates. During preparation of the raw meat batter, fat is chopped into tiny particles which are thoroughly mixed within the comminuted lean meat. During cooking, the challenge is to minimize/prevent fat and moisture separation from the product. During the past 3–4 decades two major, but differently oriented, research thrusts have been presented to explain the mechanism(s) by which meat batters are stabilized. They include the emulsion theory and the physical entrapment theory. The first emphasizes the importance of fat emulsification (i.e., forming an interfacial protein film around the fat globules) whereas the physical entrapment theory stresses the importance of the protein matrix in binding the fat. The exact mechanism by which finely comminuted meat batters are stabilized is still uncertain. In this review arguments presented to support both research thrusts are discussed.