Beschreibung:
<jats:title>ABSTRACT</jats:title><jats:p>A differential scanning calorimeter was used to monitor the changes in heat stability of beef protein during processing of meat into sausage batter. Neither the mechanical work done nor the presence of fat affected the protein structural stability but the presence of NaCl drastically altered the stability to lower the temperature of denaturation (T<jats:sub>d</jats:sub>). This effect was partially reversible on dialysis. Rabbit and pork muscle behaved in a similar fashion. The role of salt in decreasing the T<jats:sub>d</jats:sub> may be critical in the manufacture of batter‐type meat products.</jats:p>