Ingredients in meat products: properties, functionality and applications

This book discusses not only the basic ingredients that are traditionally used in meat products, 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 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, especiallythose involved in product development and formulation. The first single volume devoted solely and exclusively to the use of functional non-meat ingredientsin the formulation, development and manufacturing of meat products Describes the fundamental concepts that govern the functional behavior of non-meat ingredients in meat systems Presents the latest meat-related research on each type of ingredient INDICE: Introduction: The role of functional ingredients in meat products.- Basic ingredients.- Starches.- Non-starch hydrocolloids.- Plant fibers.- Plant proteins.- Dairy proteins.- Meat-derived ingredients.- Enzymes.- Flavoring agents and flavor enhancers.- Culinary ingredients.- Sweeteners and bulking agents.- Fermentation/acidification ingredients.- Coatings.- Antioxidants.-Antimicrobial ingredients.- Ingredient synergistic interactions: a systems approach.- Enhanced meats.- Alternative curing systems.- Regulatory status of non-meat ingredients.- Index.

• ISBN: 978-0-387-71326-7
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 375
• Fecha Publicación: 01/12/2008
• Nº Volúmenes: 1
• Idioma: Inglés