Extenders

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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 languageEnglish (US)
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Pages1-6
Number of pages6
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
DOIs
StatePublished - Jan 1 2014

Fingerprint

Meats
Carbohydrates
Animals
Textures
Proteins
Costs
Water

All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

Mills, E. W. (2014). Extenders. In Encyclopedia of Meat Sciences (pp. 1-6). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384731-7.00108-2
Mills, Edward William. / Extenders. Encyclopedia of Meat Sciences. Elsevier Inc., 2014. pp. 1-6
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Mills, EW 2014, Extenders. in Encyclopedia of Meat Sciences. Elsevier Inc., pp. 1-6. https://doi.org/10.1016/B978-0-12-384731-7.00108-2

Extenders. / Mills, Edward William.

Encyclopedia of Meat Sciences. Elsevier Inc., 2014. p. 1-6.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Mills EW. Extenders. In Encyclopedia of Meat Sciences. Elsevier Inc. 2014. p. 1-6 https://doi.org/10.1016/B978-0-12-384731-7.00108-2