Topics:
Animal Refresher, Meat Science
Type of Emulsion Represented by Meat
Meat is the ________________ type emulsion:
- Oil in water — Correct Answer
- Water in oil
- Fat in water
- Water in fat
Explanation:
Correct Answer: Oil in Water (O/W)
Meat (and meat emulsion systems used in sausage making) is classified as an Oil-in-Water (O/W) type emulsion, where fat globules (dispersed phase) are suspended in an aqueous protein matrix (continuous phase).
Meat Emulsion System
- Dispersed phase = fat particles
- Continuous phase = aqueous protein solution (mainly salt-soluble myofibrillar proteins — actin & myosin)
- Emulsifier = myofibrillar proteins (especially myosin) coat fat globules and stabilise the emulsion
Importance in Sausage Making
- A stable meat emulsion is essential for producing good quality sausages and frankfurters.
- Over-processing (excessive heat during chopping) can break the emulsion, causing fat separation.
- Salt is critical — it solubilises myofibrillar proteins to form the protein film around fat globules.
Compare: Milk is also O/W Emulsion
- Milk fat globules suspended in aqueous phase (O/W). Butter, by contrast, is a W/O emulsion.
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This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
