The various finely comminuted meat systems, such as frankfurters, Vienna sausages, mortadellas, luncheon meat, chicken sausages, liver sausages, and pâtés, are commonly indicated as meat emulsions (6).
These products are generally prepared by chopping or grinding meat with water or ice, salt, and frequently phos-
0 Very hydrophobic residues 0 Charged residues
Hydrophobic residues ; Proline
O Hydrophilic residues Crysteine
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