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

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

by Rodrigo Tarte
     
 

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ISBN-10: 0387713263

ISBN-13: 9780387713267

Pub. Date: 12/10/2008

Publisher: Springer New York

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

Overview

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.

Product Details

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

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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