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    STUDIA CHEMIA - Issue no. 2 / 2014  

Authors:  .
  Abstract:   In this study, two vegetable oils have been characterized from the rheological point of view (olive and palm). The resulting emulsion from these two oils and also a meat mixture obtained by replacing animal fat with vegetable fats were rheologically analysed in order to observe structure changes caused by totally replacing animal fat with vegetable ones. Experimental data have shown that an emulsion from these two oils could be appropriate for using in meat industry but at a higher rate of olive oil. The emulsified mixture from beef and oils behaved rheologically as a solid material, temperature ramp test demonstrating that it could be used on a large scale in meat industry in order to obtain a dietetic product.

Key words: beef; emulsion; olive oil, palm oil, rheology, viscosity.
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