Français
3. Dispersions. Emulsions
In the field of meat products, the study of dispersed systems is fundamental, as it covers two major technologies: fine meat pastes (cold emulsions such as knacks) and fine liver pastes (hot emulsions such as pâtés, creams and liver mousses).
3.1 Definition and structure of a fine paste
A fine paste is a mixture composed mainly of lean meat and/or liver, fat, water, ingredients and additives, ground to such an extent that the eye can no longer distinguish the grain from the added constituents. It is used on its own: frankfurters, Strasbourg sausages, cervelas, liver mousses and pâtés, or mixed with other ingredients (a combination of coarse grains and fine paste, as in certain terrines, pâtés, cooked sausages, etc.).
Fine paste can be...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Dispersions. Emulsions
Conclusion
Find out more
The Ultimate Scientific and Technical Reference
