Functional

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Manufactured meat products include a variety of nonmeat ingredients that serve various functions during production or in the finished products. The most common use of ingredients is for the purpose of protecting or modifying flavor. Other ingredient functions include improved tenderness, juiciness, cohesiveness, water-holding, and emulsion stability along with color stabilization and preservation. Many ingredients exhibit multifunctional properties. For example, salt is used for flavor, preservation, and to increase water binding by protein. The relative importance of each function may differ depending on the type of meat product, with preservation more important in shelf-stable products and flavor more important in bacon.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Pages7-11
Number of pages5
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
DOIs
StatePublished - Jan 1 2014

Fingerprint

Flavors
Meats
Emulsions
Water
Stabilization
Salts
Color
Proteins

All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

Mills, E. W. (2014). Functional. In Encyclopedia of Meat Sciences (pp. 7-11). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384731-7.00107-0
Mills, Edward William. / Functional. Encyclopedia of Meat Sciences. Elsevier Inc., 2014. pp. 7-11
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Mills, EW 2014, Functional. in Encyclopedia of Meat Sciences. Elsevier Inc., pp. 7-11. https://doi.org/10.1016/B978-0-12-384731-7.00107-0

Functional. / Mills, Edward William.

Encyclopedia of Meat Sciences. Elsevier Inc., 2014. p. 7-11.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Mills EW. Functional. In Encyclopedia of Meat Sciences. Elsevier Inc. 2014. p. 7-11 https://doi.org/10.1016/B978-0-12-384731-7.00107-0