МЯСНОЙ КЛУБ: всё о технологиях, инновациях, оборудовании, проблемах и решениях колбасного производства, мясопереработки и заменителях мяса.

With this in mind, Ingredients in Meat Products: Properties, Functionality and
Applications aims to present the most up-to-date information regarding nonmeat
ingredients and their utilization in the manufacturing of processed meat products,
and to do so in a way that is both comprehensive and practical. As the subtitle
indicates, emphasis has been placed on helping the reader attain a fundamental
understanding of: (1) the properties of each of these groups of ingredients, as we
understand them today; (2) how these properties affect their functionality in meat
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systems; and (3) how to take advantage of the ingredients’ functional properties to
maximize their application in real-life situations.