Özer, Cem OkanVar, Ganime BeyzanurGerçekaslan, Kamil EmreDemir Özer, Ezgi2025-02-112025-02-112024https://onlinelibrary.wiley.com/doi/10.1002/fsn3.4478https://doi.org/10.1002/fsn3.4478https://hdl.handle.net/20.500.12695/3257The present study aimed to demonstrate the effect of beef lung powder addition tomodel chicken emulsion formulations on quality parameters and determine the op-timum usage dose. A mixture design method was employed to determine the idealproportions of chicken meat, animal fat, and water. The optimal formulation com-prises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beeflung powder (w/w). The predicted outcomes for this optimized emulsion include acooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powderresulted in a reduction in cooking loss and an increase in emulsion stability and hard-ness. Nevertheless, an increase in both color change and oxidation rate was foundin emulsion models. The results of this study demonstrate that beef lung powder isa highly functional ingredient with the capacity to significantly enhance the stabilityand texture of chicken emulsions. Furthermore, it has the potential to considerablyimprove the nutritional and quality attributes of emulsified meat products, thereforesuggesting its broader applicability in food production.eninfo:eu-repo/semantics/openAccessemulsified meat productsmeat by-productsprotein functionalityArticle20141290359045