Manufactured meat products include a variety of nonmeat ingredients that serve various purposes during production or in the finished product. Extenders are a class of nonmeat ingredients including plant- and animal-derived protein and carbohydrate materials. Extenders often allow for reduced formulation cost while modifying finished product properties such as water-holding, texture, appearance, and palatability.
|Original language||English (US)|
|Title of host publication||Encyclopedia of Meat Sciences|
|Number of pages||6|
|State||Published - Jan 1 2014|
All Science Journal Classification (ASJC) codes