• Use of Ice / Chilled Water in Emulsion Meat Products (Sausages):
• Thermal Control in High-Speed Bowl Chopping:
• Extreme friction during high-speed bowl chopping generates intense heat.
• Adding flake ice or chilled water ($0 - 4^\circ\text{C}$) keeps the meat batter below critical temperature ($\lt 15 - 18^\circ\text{C}$ for pork, $\lt 20^\circ\text{C}$ for beef), preventing the breakdown of the meat protein-fat emulsion and avoiding fat oiling-out.
• Conclusion: It helps in preventing the break-down of emulsion (Option 3).

Correct option: (3) It helps in preventing the break-down of emulsion