3. Dispersions. Emulsions
In the field of meat products, the study of dispersed systems is fundamental, as it covers two major technologies: fine meat pastes (cold emulsions such as knacks) and fine liver pastes (hot emulsions such as pâtés, creams and liver mousses).
3.1 Definition and structure of a fine paste
A fine paste is a mixture composed mainly of lean meat and/or liver, fat, water, ingredients and additives, ground to such an extent that the eye can no longer distinguish the grain from the added constituents. It is used on its own: frankfurters, Strasbourg sausages, cervelas, liver mousses and pâtés, or mixed with other ingredients (a combination of coarse grains and fine paste, as in certain terrines, pâtés, cooked sausages, etc.).
Fine paste can be...
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Dispersions. Emulsions
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