CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Emulsions and Batters

Comminuted meat products are an important sector of meat processing and a method to utilize and add value to the carcass. Manufacturing of these products requires meat, salt, and mechanical action to extract proteins and reduce particle size. Combining these with spices, flavorings, and inclusions in a casing, loaf pan, or press, processors manufacture a large variety of comminuted products found worldwide. This article explains the scientific reasoning behind the processing steps and ingredients used in these products, a discussion of factors that influence product quality, and the methods used to manipulate the process to meet consumer trends.