Thermal gelation of meat batters as a function of type and level of fat and protein content

The rheological behaviour of meat batters during heating was analysed as a function of protein level (10–16%), type (pork back or perirenal/peritoneal fat) and amount (10–22%) of fat used. Fat thermal behaviour was studied by differential scanning calorimetry and rheological properties of batters were assessed using non-destructive measurements (thermal scanning rigidity monitor). The higher the protein content, the higher were the rigidity values displayed by the batters, irrespective of fat type, although the magnitude of these values appeared to be dependent on the amount and characteristics of the fat. The lower the fat content, the lower were the rigidity values of the batters. This behaviour pattern was influenced by the amount of protein present. In general, samples containing perirenal/peritoneal fat exhibited lower rigidity values at high temperatures, whereas at less than 35–40 °C, the opposite appeared to be the case.