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Ingredients in Meat Products: Properties, Functionality and Applications

Ingredients in Meat Products: Properties, Functionality and Applications

Hardcover

Technology & Engineering

ISBN10: 0387713263
ISBN13: 9780387713267
Publisher: Springer Nature
Published: Dec 10 2008
Pages: 419
Weight: 1.58
Height: 1.00 Width: 6.40 Depth: 9.30
Language: English

Not only are the basic ingredients that are traditionally used in meat products discussed in this book, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each. This is the first single volume devoted solely and exclusively to the use of functional non-meat ingredients in the formulation, development and manufacturing of meat products. This work is a single reference volume of the current state-of-knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.

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Technology & Engineering