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Ingredients in Meat Products

Properties, Functionality and Applications

  • Rodrigo Tarté

Table of contents

  1. Front Matter
    Pages i-x
  2. Joseph G. Sebranek
    Pages 1-23
  3. Ghislaine Joly, Björn Anderstein
    Pages 25-55
  4. James W. Lamkey
    Pages 57-82
  5. Jon M. Bodner, Jürgen Sieg
    Pages 83-109
  6. William Russell Egbert, C. Tony Payne
    Pages 111-129
  7. Youling L. Xiong
    Pages 131-144
  8. Rodrigo Tarté
    Pages 145-171
  9. C. Tony Payne
    Pages 173-198
  10. Peter M. Brown
    Pages 199-210
  11. Jeffrey J. Rozum
    Pages 211-226
  12. Frédéric Leroy, Luc De Vuyst
    Pages 227-252
  13. Susana M. Fiszman
    Pages 253-289
  14. Ingolf U. Grón
    Pages 291-300
  15. Catherine A. Simpson, John N. Sofos
    Pages 301-377
  16. Jeffrey J. Sindelar, Terry A. Houser
    Pages 379-405
  17. Back Matter
    Pages 407-419

About this book

Introduction

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.

Keywords

chemistry enzymes food science ingredients meat meat products processing

Editors and affiliations

  • Rodrigo Tarté
    • 1
  1. 1.Meat Science ResearchResearch, Development & Quality Kraft Foods Inc.MadisonUSA

Bibliographic information