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Innovative Emulsified Meat Production Method by Obsaa Gabayyoo Gichillee is a document available to read on EtoBox.
This document presents a new method for manufacturing emulsified meat products using cavitational disintegration. Cavitational disintegration is used to activate water and improve the functional properties of proteins like collagen. Emulsions are then prepared using these activated liquids and proteins. The emulsions produced have high stability and emulsifying capacity even with high fat content. These emulsions can replace up to 15% of raw meat in meat product formulations. The resulting meat products pre
- Author
- Obsaa Gabayyoo Gichillee
- Language
- EN