The effect of the addition of skin emulsion to the quality of cooked meat products

The consistency of meat products is an important qualitative feature. Additives that are not always acceptable to consumers are often used to alter consistency, for which reason the possible application of animal protein in the form of skin emulsion (SE) was tested. Two cooked meat products were used to test the application of skin (collagen) – standard quality grade ham (3 and 6% added SE) and choice liver pâté (5 and 10% added SE) – in which SE was applied as a meat substitute (instead of pork meat in hams and instead of skinned production pork in liver pâtés). Intensity of colour, aroma, toughness and saltiness were monitored by sensory analysis in all the products. Juiciness was also evaluated in hams and spreadability in liver pâtés. The results of the sensory analysis of both products showed no statistically significant differences, in contrast to the instrumental determination of texture and chemical analyses. Product colour became lighter and the intensity of red colour decreased in both products with increasing addition of SE, while the pH also fell in the hams. The collagen content in the hams increased, while in the liver pâtés collagen substituted for fat content with a corresponding increase in toughness.