Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.

Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

This study was conducted with the objective of fortifying emulsion‐based low‐fat chicken meat balls with dietary fiber sources and studying their characteristics and composition. Three experiments were conducted in which chicken meat balls were performed with the addition of pearl millet flour (PMF) and wheat flour (WF) combination in Experiment 1, with grape pomace powder (GPP) and pomegranate pomace powder (PPP) combination in Experiment 2, and with carrot pomace powder (CPP) and beetroot pomace powder (BPP) combination in Experiment 3 along with a control in each experiment and assessed for physicochemical and sensory characteristics. One best treatment from each experiment was selected based on the physicochemical and sensory characteristics, and the proximate composition of those treatments was assessed. Ether extract level was significantly (p ≤ .01) lower in the CPP–BPP treatment. Total ash was significantly (p ≤ .01) higher in the PMF–WF treatment. Insoluble fiber level was significantly (p ≤ .01) higher in GPP–PPP and CPP–BPP treatments. Inclusion of the fruit and vegetable sources had improved the fiber level, and inclusion of millets had enhanced the total ash content of the chicken meat balls. Practical applications Meat is protein‐rich food with high biological value containing various vitamins, minerals, and polyunsaturated fatty acids. Since meat is devoid of dietary fiber, which is considered as its major disadvantage, adding dietary fiber sources to meat products would enhance the nutritional value of meat. At present, chicken meat is mostly preferred by the consumers due to its leanness and low cost, and hence developing a functional chicken meat product would be an apt choice. Utilization of the common sources that are used in the regular cuisine/diet would satisfy the consumers to accept the product without any hesitation. In this study, common food ingredients such as pearl millet, wheat, grape, pomegranate, carrot, and beetroot had been used as functional components to fortify the chicken meat balls.

No abstract

The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1°C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1°C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.