Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Zorba O., Kurt S.

MEAT SCIENCE, vol.73, no.4, pp.611-618, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.meatsci.2006.02.017
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.611-618
  • Van Yüzüncü Yıl University Affiliated: No


Emulsion pH (pHe), emulsion capacity (EC) emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked emulsion, AYSg) of beef, chicken and turkey meats and their mixtures were studied using a model system.