Fig. 1.

Scanning electron micrographs (X 50 magnification) of chicken meat emulsion prepared using (A) food processor (FP), (B) indigenous meat cutter (MC) and (C) commercial bowl chopper (BC). a Dense protein matrix characteristics of protein induced gel. b Fat globules entrapped physically within hydrated muscle proteins. c Dense protein matrix characteristics of protein induced gel. d Dense protein matrix characteristics of protein induced gel. e. Protein matrix and free small fat globules. f Fat globules entrapped physically within hydrated muscle proteins. g Protein matrix characteristics of protein induced gel. h Fat globules entrapped physically within hydrated muscle proteins. i Protein matrix characteristics of meat emulsion