Ingredients in Meat Products

Properties, Functionality and Applications

Editors: Tarté, Rodrigo (Ed.)

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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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eBook $89.00
price for USA in USD
  • ISBN 978-0-387-71327-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • Immediate eBook download after purchase and usable on all devices
  • Bulk discounts available
Hardcover $159.99
price for USA in USD
Softcover $119.99
price for USA in USD
About this book

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.

About the authors

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.

Table of contents (15 chapters)

Table of contents (15 chapters)

Buy this book

eBook $89.00
price for USA in USD
  • ISBN 978-0-387-71327-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • Immediate eBook download after purchase and usable on all devices
  • Bulk discounts available
Hardcover $159.99
price for USA in USD
Softcover $119.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
Ingredients in Meat Products
Book Subtitle
Properties, Functionality and Applications
Editors
  • Rodrigo Tarté
Copyright
2009
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-71327-4
DOI
10.1007/978-0-387-71327-4
Hardcover ISBN
978-0-387-71326-7
Softcover ISBN
978-1-4419-2436-0
Edition Number
1
Number of Pages
X, 419
Number of Illustrations
32 b/w illustrations
Topics