The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 °C) on the viscoelastic properties of meat batters during and after application of different time-temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, whereas crystallization of the lipids especially contributed to the viscoelastic properties during the cooling phase. Although the meat type had little effect on the final viscoelastic properties of the meat product, the fatty acid composition had a clear impact on the melting peak area (and therefore solid fat content) of lard, and subsequently on the final viscoelastic properties of meat batters prepared with different types of fats, with higher G' (elastic modulus) values for the most saturated animal fat. The crystallization of the fat clearly transcended the effect of the meat type with regard to G' at the end of the process. With increasing (isothermal) temperature, G' of meat batters increased. Therefore, it could be concluded that the structural properties of heated meat batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type. PRACTICAL APPLICATION Quality characteristics of cooked sausages depend on multiple factors such as the meat and fat type, non-meat ingredients and processing conditions. From this study it could be concluded that the structural properties of cooked sausage batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type. Because the fatty acid composition of different animal fats differs widely, these results may be a concern for all manufactures of cooked sausages products with regard to the product structure and final texture, keeping in mind that rendered fat was used in this study, which is not common in sausage making.

中文翻译：

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肉类类型、动物脂肪酸组成和等温温度对肉糊粘弹性的影响

本研究的目的是同时研究肉类类型（鸡胸肉和腿肉）、动物脂肪酸组成（选择的猪肉背膘分别具有低和高饱和度）和等温温度（50、60、 70 和 80 °C）在应用不同时间-温度曲线期间和之后的肉面糊的粘弹性。肉蛋白的凝胶化对加热过程中肉面糊的粘弹性特性贡献最大，而脂质的结晶对冷却阶段的粘弹性特性贡献最大。虽然肉的类型对肉制品的最终粘弹性影响不大，但脂肪酸组成对猪油的熔化峰面积（以及固体脂肪含量）有明显的影响，随后研究了用不同类型脂肪制备的肉面糊的最终粘弹性，对于最饱和的动物脂肪具有更高的 G'（弹性模量）值。在过程结束时，脂肪的结晶明显超越了肉类型对 G' 的影响。随着（等温）温度的升高，肉糊的 G' 增加。因此，可以得出结论，加热肉糊的结构特性主要取决于加热温度和脂肪酸组成，而不是肉的类型。实际应用 熟香肠的质量特性取决于多种因素，如肉类和脂肪类型、非肉类成分和加工条件。从这项研究可以得出结论，熟香肠面糊的结构特性主要取决于加热温度和脂肪酸组成，而不是肉的类型。由于不同动物脂肪的脂肪酸组成差异很大，因此这些结果可能是所有熟香肠产品制造商在产品结构和最终质地方面的关注点，请记住，本研究中使用了提炼脂肪，而不是常见于香肠制作。