Meat Binding: Emulsions and Batters

by Youling Xiong
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Paperback, 31 pages
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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.
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Lulu Sales Rank: 10353
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Product Details

Publisher American Meat Science Association
Copyright ©2007 Standard Copyright License
Language English
Country United States
Publication Date January 25, 2008
   
Lulu Sales Rank 10353
   
Page Count 31 pages
Size U.S. Trade
Binding Saddle Stitch
Interior Color Black And White

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