The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions

The effects of different levels (0.00, 0.25, 0.50%) of skim milk powder (SMP) and whey powder (WP) on emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion) and emulsion gel (cooked emulsion) of beef, chicken and turkey meats were studied by using a model system. The effects of meat and WP were statistically significant (p < 0.01) on ED. Chicken meat and 0.25% WP had the lowest ED values. The effects of meat, WP and SNIP were statistically significant (p < 0.01) on apparent yield stress of emulsion and emulsion gels. Chicken had lower apparent yield stress of emulsion than beef and turkey. In general, addition of WP and SMP decreased apparent yield stress of emulsion, but increased that of emulsion gel. Chicken and turkey had higher apparent yield stress of emulsion gel than beef. Between the levels of WP and SNIP, 0.25% WP and 0.50% SMP increased apparent yield stress of emulsion gel. The results suggested that WP and SMP were important to improve apparent yield stress of emulsion gel, and there was a significant (p < 0.01) negative correlation between ED and apparent yield stress of emulsion gel. (C) 2004 Elsevier Ltd. All rights reserved.