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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.

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The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T 3 ); nisin 100 ppm (T 2 ); BHA 100 ppm (T 1 ) and control (T 0 ) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T 1 . Tyrosine value was lowest (18.1 mg%) in T 3 . There was no signifi cant difference among T 0 and T 1 . The thiobarbituric acid reactive substances (TBARS) number of T 1 and T 3 were lower than that of T 0 and T 2 . Nisin and BHA together exhibited a signifi cant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no signifi cant difference in the yeast and mould counts among T 1 -T 3 . T 3 had a better appearance, fl avour, texture and overall acceptability scores up to 5 days. The product (T 3 ) was acceptable up to 5 th day of storage at 35 ± 2°C and 70-80% RH.

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