Selection criteria of meat emulsion fillers based on properties and cooking kinetics

Textural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product-temperatures of 30, 40, 50, 60, 65, and 70 degrees C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes during cooking, kinetics parameters were calculated. Regression models of enthalpy changes of activation for product properties were developed as a function of filler properties. Regression models of fully cooked meat emulsion properties with respect to filler properties were also developed. Filler selection was based on regression models