Histological Characteristics of Turkey Meat Emulsions , , ,

THE study of poultry meat emulsions is in its infancy and much is to be learned. Becher (1965) defined emulsions as follows: “An emulsion is a heterogenous system, consisting of at least one immiscible liquid intimately dispersed in another in the form of droplets, whose diameters, in general, exceeds 0.1 micron. Such systems possess minimal stability, which may be accentuated by such additives as surface-active agents, finely-divided solids, etc.” Meat emulsions are oil in water emulsions with the disperse phase being droplets of oil and the continuous phase being water. Surface active agents are needed at the surface of the oil phase to stabilize the emulsion. Meat proteins at this oil-water interface appear to offer a means of emulsion stabilization. Reactive groups in the protein molecule at the interface serve to aid in emulsion stabilization. If we are to know more about the basic poultry meat emulsion, adequate histological techniques. . .