Effect of Temperature and Fat Type on the Viscoelastic Properties of Meat Batters Prepared with White and Red Chicken Meat

S. Glorieux; L. Steen; I. Foubert; I. Fraeye

Effect of Temperature and Fat Type on the Viscoelastic Properties of Meat Batters Prepared with White and Red Chicken Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Glorieux

S. Glorieux ¹KU Leuven Technology campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
²KULeuven Campus KULAK, Etienne Sabbelaan 53 8500 Kortrijk, Belgium; ilse.fraeye@kuleuven.be

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L. Steen

L. Steen ¹KU Leuven Technology campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium

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I. Foubert

I. Foubert ²KULeuven Campus KULAK, Etienne Sabbelaan 53 8500 Kortrijk, Belgium; ilse.fraeye@kuleuven.be

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, and

I. Fraeye

I. Fraeye ¹KU Leuven Technology campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium

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Type:: Chapter

Pages:: 589–590

DOI:: https://doi.org/10.3920/9789086868605_261

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This study investigated the effect of temperature (50-80 °C), fat composition (high vs low degree of saturation) and meat type (red vs white muscle fibers) on the viscoelastic properties of meat batters. Therefore, the viscoelastic properties of 4 different meat batters were investigated during different time-temperature profiles. In most cases, higher temperatures lead to stronger gels. The fat type with the highest degree of saturation always resulted in the strongest gels. Meat batters prepared with red meat resulted in the strongest gels after heating, but the effect was less pronounced after cooling or at the end of the process. In summary, temperature and fat type greatly affected the viscoelastic properties of the final product, whereas the effect of meat type was less pronounced.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Temperature and Fat Type on the Viscoelastic Properties of Meat Batters Prepared with White and Red Chicken Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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