| abstract |
The use of carboxymethyl cellulose (CMC) in processed meat products, such as beef, pork, fish or poultry, wherein the CMC is characterized by forming a gel at 25 degree C after high shear dissolution in a 0.3 wt% aqueous sodium chloride solution, the final content of the CMC in the aqueous sodium chloride solution being 1 wt% for a CMC having a degree of polymerization (DP) of >4,000, 1.5 wt% for a CMC having a DP of 3,000-4,000, 2 wt% for a CMC having a DP of 1,500-<3,000, and 4 wt% for a CMC having a DP of <1,500, the gel being a fluid having a storage modulus (G') which exceeds the loss modulus (G") over the entire frequency region of 0.01-10Hz when measured in an oscillatory rheometer operating at a strain 0.2. |