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Abstract
The contribution of sorne pork carcass by-products to the «Emulsifying Capacity» (EC) and «Emulsion Stability» (ES), whan they take part on the composition of the so-called Meat Emusions, has been studied. Contribution to the ES varies with the proteic source studied: kidney, spleen, tongue and blood plasma provide a larger ES, besides a good texture, than liver, heart, lung, diaphragm, encephalon and skeen. On the other hand, all the proteic sources studied, except encephalon and skeen, offer a larger EC than pork shoulder blade proteins, for low protein concentration systems.
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