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Ingredients in Meat Products

Properties, Functionality and Applications

  • Book
  • © 2009

Overview

Editors:
  1. Rodrigo Tarté

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

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  • The first single volume devoted solely and exclusively to the use of functional non-meat ingredients in 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

  • Contains practical, science-based, information that will help guide meat product development and formulation efforts

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-x
    Download chapter 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
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Keywords

About this book

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.

Editors and Affiliations

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

    Rodrigo Tarté

About the editor

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.

Bibliographic Information

  • Book Title: Ingredients in Meat Products

  • Book Subtitle: Properties, Functionality and Applications

  • Editors: Rodrigo Tarté

  • DOI: https://doi.org/10.1007/978-0-387-71327-4

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag New York 2009

  • Hardcover ISBN: 978-0-387-71326-7Published: 10 December 2008

  • Softcover ISBN: 978-1-4419-2436-0Published: 29 October 2010

  • eBook ISBN: 978-0-387-71327-4Published: 21 February 2009

  • Edition Number: 1

  • Number of Pages: X, 419

  • Number of Illustrations: 32 b/w illustrations

  • Topics: Food Science

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