The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
The aim of this project is to elucidate the fundamental mechanisms of sausage making in order to further investigate whether all these emulsifying, gelling, and textural properties can be retained when part of the compounds are substituted with vegetables and carbohydrates. To achieve this, the sarcoplasmic and myofibrillar proteins were extracted from pork shank and were further examined regardin