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

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...

Table of Contents:

• Foreword / Dan Murphy
• Foreword / Patrick Mannion
• The soy journey
• Soy protein essentials
• Soy protein paradigms and dynamics
• A long and winding road : a history of meat processing
• Lifestyle foods paradigms
• Downsizing super-sized food
• Genetically modified organisms (GMO)
• Functional non-meat protein properties
• Emulsified meats
• Meat patties
• Ingredients for whole muscle meats
• Breaded poultry foods
• Dry fermented sausage
• Liver sausage and pâtés
• Protein-enhanced fresh meat.