Study on muscle protein emulsification properties and mechanism of past is mainly based in by adding plant oil as the dispersed phase model based on the research, and puts forward the emulsion of oil in water type emulsion theory of membrane protein (IPF) and physical inlay fixation theory (matrix protein immobilized). However, in the meat industry, but also to animal muscle and fat as raw material for processing, almost without using vegetable oil. So far, research on muscle protein and fat shear emulsification mechanism and emulsifying properties has been unable to break through, comminuted meat products often water, oil and other issues.
Effect of high shear emulsifying machine shearing time of meat in the particle size distribution and emulsification properties of 3000 rpm shear velocity under different shear time (1 min, 3 min, 5 min and 7 min) of meat in fat particle size and particle size distribution characteristics, emulsion stability and gel hardness size effect. The results show that the shearing fat for 5 min and 7 min after, meat fat particles is relatively small, particle size distribution range is narrow, uniformity is better, better emulsion stability, gel strength, but the difference between the two treatment groups is not significant (P0.05). So this test choice backfat at 3000 rpm shear velocity shear 5 min made of meat emulsions and gels, which can meet the requirement of the study in the following sections.