Abstract: The distribution regularity and microstructure of fat particle in meat batters were investigated. Porcine longissimus muscle was used as raw material. After grinding and chopping for 3 min, the mash was chopped with pork fat for 5 min. Light microscope and electron microscope were used to observe the meat batter and the gel. The results showed that the fat was shearing into liquid fat droplets and solid fat granules of different sizes and shapes, some fat droplets and fat granules could even be aggregated into fat particle clusters. They were all covered with a layer of protein film and dispersing in the protein matrix individually or by a coalescent way.

Key words: shear emulsification, fat particle, transmission electron microscope, scanning electron microscope, microstructure