Effects of Different Oil to Water Ratio to the Physical Properties of Meltique Meat

Abstract

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In this project, emulsions of two different types are injected into lean meat in order to create artificial marbling. Two types of emulsions, water in oil and oil in water emulsions, are going to be injected into meat samples. Quality of the resulting samples are going to be measured by physical properties measurement such as Water holding capacity, Emulsion stability, color, texture, and marbling grade. Out of the results, water in oil emulsion samples shows a more promising quality aspect. However, more studies are still needed in regards to several detailed aspects in this project.