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Article: Improve the convenience of prepared meat, cereal, vegetable foods.
- Article from:
- Emerging Food R&D Report
- Article date:
- August 1, 2000
CopyrightCOPYRIGHT 2000 Food Technology Intelligence, Inc. 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)
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Demographic changes, social pressures and work practices have kept food preparation to a minimum. Consumers are demanding high-quality, tasty and safe foods that can be prepared in minutes. Minimal processing is in demand. Understanding the functionality of meat proteins and nonmeat ingredients is essential for producing high-quality, minimally processed consumer products and for the development of new meat products.
European scientists are addressing the minimal processing issue. They set out to investigate the effects of heating foods in microwave ovens. They also examined extruded and cooked meat-cereal combinations, and they looked at the distortion of ...