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According to the emulsion theory for comminuted meat products – water, protein and fat produce the continuous, emulsifier, and dispersed phase of an oil-in- Now you are aware that an emulsion is a stable mixture of two immiscible substances. Meat emulsions are prepared using lean meat, water, fat and other Chopping is one of the Meat proteins serve as the natural emulsifying agent in a most important steps in meat emulsions manufacturing. meat emulsion.Request PDF | Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers | In recent