Meat emulsion
Meat Emulsion
Meat emulsion (/mi:t ɪˈmʌlʃən/) is a system in which tiny particles of meat and fat are suspended in a liquid, typically a brine or water solution. This process is commonly used in the production of various processed meat products such as sausages, hot dogs, and bologna.
Etymology
The term "emulsion" originates from the Latin word "emulgere" which means "to milk out," referring to the process of extracting oil from olives by pressure. The term "meat" comes from the Old English word "mete," which refers to food in general.
Process
The process of creating a meat emulsion involves grinding or chopping the meat and fat into small particles. These particles are then mixed with water, salt, and often other ingredients such as spices and preservatives. The mixture is then agitated to create an emulsion. The emulsion is then used as a base for various processed meat products.
Related Terms
- Emulsion: A mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
- Processed meat: Meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.
- Sausage: A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings.
- Brine: Water saturated or strongly impregnated with salt.
External links
- Medical encyclopedia article on Meat emulsion
- Wikipedia's article - Meat emulsion
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