Soy protein and formulated meat products /

• Main Author: Hoogenkamp, Henk W., (Author)
• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2005.
• Subjects: Soy proteins.; Meat industry and trade.; Marketing and Distribution.; Meat Produce.; Crop Produce.; Food Contamination, Residues and Toxicology.; Emulsions.; Food marketing.; Food safety.; Food technology.; Meat products.; Sausages.; Soya protein.; Electronic books.
• Online Access: View fulltext via EzAccess
• Physical Description: 1 online resource (xiii, 285 pages) : illustrations; Also available in print format.
• Bibliography: Includes bibliographical references and index.
• Access: Access limited to subscribing institution.

An authoritative review of soya protein science and technology is presented, particularly in relation to meat formulations. Topics related to the major issues that face consumers and manufacturers, including healthy lifestyles, food safety and market dynamics, are also discussed. The book contains a large number of tables providing formulations for a range of products, including emulsified meats, sausage, pt́,̌ poultry and other meat based foods.