Report

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

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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.

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Availability

Detail Information

Series Title

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Call Number

EP FT009

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physical properties
Emulsion
Artificial Marbling
Meat Quality

Specific Detail Info

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Statement of Responsibility

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Other version/related

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