Concept
Elasticity
Also known as Springiness, Resilience
The springy resilience of a meat batter or sausage, a sign of good protein binding.
Elasticity is the springy give of a well-bound product, the way a good emulsified sausage yields and then pushes back rather than sitting dead and pasty. It comes from the network of extracted muscle proteins holding the mass together, so strong elasticity signals a sound bind and weak elasticity a broken one.