Distribution of fat droplets/particles and protein film components in batters of lean and back fat produced under controlled shear conditions

Figures & data

Figure 1. Droplet size distribution of finely comminuted meat batter with pork meat and back fat.

Figura 1. Distribución del tamaño de gota de pasta de carne finamente picada con carne de cerdo y grasa dorsal.

Table 1 Droplet/particle mean diameters (µm) of meat batters for different dropping time.
Tabla 1. Diámetros medios (micras) de Gotas/partículas de la carne picada para diferenes tiempo de caída.

Time (min)	d[10]	d[50]	d[90]
1	26.434 ± 0.007^a	161.912 ± 2.331^a	447.804 ± 2.438^a
3	1.365 ± 0.006^b	6.165 ± 0.345^b	135.135 ± 2.506^b
5	1.174 ± 0.006^c	2.923 ± 0.089^c	28.264 ± 1.125^c
7	1.135 ± 0.001^c	2.808 ± 0.065^c	27.933 ± 1.332^c
Notes: Data are reported as mean from three independent replications (n = 3) for each sample.
^a–cMeans with the same superscript within the same column are not significantly different(p ˃ 0.05). d[10], d[50] and d[90] are diameters corresponding to the cumulative distribution at 10%, 50%, and 90%, respectively.

Figure 2. Light photomicrograph of double-dyed meat batter (A: 40×; B: 200×).

Figura 2. Microfotografía de luz de la masa de carne doble teñido (A: 40×, B: 200×).

Figure 3. Transmission electron micrographs of meat – batter gels.

Figura 3. Micrografías de transmisión electrónica de geles de carne picada.

Figure 4. SDS-PAGE of protein membrane component around fat droplets/particles in finely comminuted meat batter.

Figura 4. SDS-PAGE de componente de proteína de la membrana alrededor de las gotas de grasa/partículas en la masa finamente picada de carne.

Figure 5. Scanning electron micrographs of the meat – batter gels.

Figura 5. Micrografías electrónicas de barrido de la geles de pasta de carne.

Figure 6. Transmission electron micrographs of the meat – batter gels.

Figura 6. Micrografías electrónicas de transmisión de geles de pasta de carne.