Can I read Co-extrusion Technology and Gels for Comminuted Meat Products on EtoBox?

Co-extrusion Technology and Gels for Comminuted Meat Products by Nicolas Lavieri is a book available to read on EtoBox.

What is Co-extrusion Technology and Gels for Comminuted Meat Products about?

Introduction 1 Co-extrusion technology 2 Co-extruded fresh sausages 3 Co-extruded ready-to-eat (RTE) sausages 4 Co-extruded fermented/dried sausages 5 Co-extrusion gels 5 Collagen-based co-extrusion gels 5 Plant-based co-extrusion gels 6 De-watering or setting co-extrusion gels 6 Attributes unique to the different types of co-extrusion gels 7 Conclusion/summary/outlook 8 References 8 Key points • Meat processors and the greater food industry are constantly looking for ways to innovate, to automate and to increase productivity while ensuring the products they manufacture are safe and of the highest quality and value to consumers. • Co-extrusion technology and gels offer a way for producers to manufacture both the sausage itself and the casing/film on the outside of it simultaneously, thereby reducing changeover time, the need for labor and downtime significantly, while also enhancing productivity and the safety of their products. • Different equipment and gel options exist within the world of sausage co-extrusion with each providing the final sausage product with unique characteristics that must be carefully considered as they directly impact overall consumer satisfaction.

Author

Nicolas Lavieri

Publisher

Elsevier Science & Technology Books

Published

2024

Language

EN

ISBN

9780081005965