FAQs

If the meat product has uneven color, appears mottled, or has localized pale spots, what is the cause?

Possible Cause:

• Uneven hydrocolloid dispersion: The hydrocolloid was not completely dissolved or dispersed, creating localized areas of high concentration in the product. The light transmission and refraction in these areas differ from the surroundings, causing visual color差异 or mottling.

Solutions and Prevention:

• Ensure complete dissolution and dispersion: Strictly implement the "high-shear dispersion" and "heat to aid dissolution" processes described in Problem 3 to ensure molecular-level uniform distribution of hydrocolloids in the system.