ABSTRACT
A large amount of processed foods are emulsions. The wide diversity in physicochemical and sensory characteristics of food emulsions is due to the variety of ingredients and processing conditions. Emulsi‘ed meat products, also called meat batters, are complex systems in which fat is emulsi‘ed into a viscous Žuid mainly composed of solubilized myo‘brillar proteins previously extracted from meat from different animal species. The importance of these products is based on their wide consumption throughout the world in a range of food items, from highly valued liver sausages and pâtés up to low-cost sausages and bologna.
