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Ingredients in meat products : properties, functionality and applications

Author: Rodrigo Tarté
Publisher: New York : Springer, ©2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properties of each of these groups of ingredients, as we understand them  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Ingredients in meat products.
New York : Springer, ©2009
(DLC) 2008939885
(OCoLC)172979407
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Rodrigo Tarté
ISBN: 9780387713274 0387713271
OCLC Number: 318545385
Description: 1 online resource (x, 419 pages) : illustrations
Contents: Basic Curing Ingredients --
Starches --
Nonstarch Hydrocolloids --
Fiber --
Plant Proteins --
Dairy Proteins --
Meat-Derived Protein Ingredients --
Enzymes --
Spices, Seasonings, and Flavors --
Smoke Flavor --
Fermentation and Acidification Ingredients --
Coating Ingredients --
Antioxidants --
Antimicrobial Ingredients --
Alternative Curing Systems.
Responsibility: Rodrigo Tarté, editor.

Abstract:

Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properties of each of these groups of ingredients, as we understand them today; (ii) how these properties affect their functionality in meat systems; and (iii) how to take advantage of the ingredients' functional properties to maximize their application in real-life situations. Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel. Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.

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