|
|
Article: Losing fat, formulating back: not all meat applications are the same; neither are the water-binders, texturizers and fat-mimetics necessary to reduce their fat content.(ingredient challenges)
- Article from:
- Prepared Foods
- Article date:
- October 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Meat manufacturers can take a hint from innovations in meat analog technology. If a product containing no meat can pass as meat to many consumers, then the quality of extended meat products also can be much better. Formulating low-fat meat products requires an understanding of the mouthfeel, texture and flavor of the original meat product as well as knowledge of how different ingredients can best help to imitate those qualities.
Jack Sprat Could Eat No Fat
Meat extension has been around since the early 1950s, due mainly to economic incentives. Adding water and economical plant proteins to certain formulas increases meat yield at little to no cost to the ...
Related newspaper, magazine, and journal articles:
|
|
Article: A contest of fat, meat and muscle; The showcase is ...
Star Tribune (Minneapolis, MN);
September 11, 1996 ;
700+ words
...Come September, this is the place a hog farmer wants to be: Down there in the dust of Crane Pavilion, smelling of hog manure and dripping of sweat. Out front of the fans and judges, shooing 240-pound boars and gilts down a dirt runway in pursuit of blue ribbons, big money and a better cut of pork.
|
|