Ingredients in Meat Products

1. Front Matter

   Pages i-x

   PDF

2. Basic Curing Ingredients

   • Joseph G. Sebranek

   Pages 1-23

3. Starches

   • Ghislaine Joly, Björn Anderstein

   Pages 25-55

4. Nonstarch Hydrocolloids

   • James W. Lamkey

   Pages 57-82

5. Fiber

   • Jon M. Bodner, Jürgen Sieg

   Pages 83-109

6. Plant Proteins

   • William Russell Egbert, C. Tony Payne

   Pages 111-129

7. Dairy Proteins

   • Youling L. Xiong

   Pages 131-144

8. Meat-Derived Protein Ingredients

   • Rodrigo Tarté

   Pages 145-171

9. Enzymes

   • C. Tony Payne

   Pages 173-198

10. Spices, Seasonings, and Flavors

    • Peter M. Brown

    Pages 199-210

11. Smoke Flavor

    • Jeffrey J. Rozum

    Pages 211-226

12. Fermentation and Acidification Ingredients

    • Frédéric Leroy, Luc De Vuyst

    Pages 227-252

13. Coating Ingredients

    • Susana M. Fiszman

    Pages 253-289

14. Antioxidants

    • Ingolf U. Grón

    Pages 291-300

15. Antimicrobial Ingredients

    • Catherine A. Simpson, John N. Sofos

    Pages 301-377

16. Alternative Curing Systems

    • Jeffrey J. Sindelar, Terry A. Houser

    Pages 379-405

17. Back Matter

    Pages 407-419

    PDF

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

• chemistry
• enzymes
• food science
• ingredients
• meat
• meat products
• processing

• Meat Science Research, Research, Development & Quality Kraft Foods Inc., Madison, USA

  Rodrigo Tarté

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

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