Ingredients in Meat Products: Properties, Functionality and Applications / Edition 1

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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, especially those involved in product development and formulation.

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Product Details

  • ISBN-13: 9780387713267
  • Publisher: Springer New York
  • Publication date: 12/10/2008
  • Edition description: 2009
  • Edition number: 1
  • Pages: 419
  • Product dimensions: 6.10 (w) x 9.30 (h) x 1.00 (d)

Meet the Author

Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA. He is therecipient of the 2013 Meat Processing Award, presented by the American Meat Science Association.

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Table of 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.

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