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Emulsions and batters: Theory and practice by Gary A. Sullivan; Leila G. Venzor; Roger W. Mandigo is a book available to read on EtoBox.

What is Emulsions and batters: Theory and practice about?

Comminuted meat products are an important sector of meat processing as a method to utilize and add value to meat and trimmings. Manufacturing of these products requires meat, salt, and mechanical action to extract proteins and reduce particle size. Combining these with spices, flavorings, and inclusions in a casing, loaf pan, or press, processors can manufacture the large variety of comminuted products found worldwide. This section explains the theory behind the processing steps and ingredients used in these products, a discussion of factors that influence product quality, and the methods to manipulate the process to meet consumer trends.

Author

Gary A. Sullivan; Leila G. Venzor; Roger W. Mandigo

Publisher

Elsevier Science & Technology Books

Published

2024

Language

EN

ISBN

9780323851985