Extenders

E. Mills

doi:10.1016/B978-0-12-384731-7.00108-2

Extenders

E. Mills

Animal Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Abstract

Manufactured meat products include a variety of nonmeat ingredients that serve various purposes during production or in the finished product. Extenders are a class of nonmeat ingredients including plant- and animal-derived protein and carbohydrate materials. Extenders often allow for reduced formulation cost while modifying finished product properties such as water-holding, texture, appearance, and palatability.

Original language	English (US)
Title of host publication	Encyclopedia of Meat Sciences
Publisher	Elsevier Inc.
Pages	1-6
Number of pages	6
ISBN (Electronic)	9780123847317
ISBN (Print)	9780123847348
DOIs	https://doi.org/10.1016/B978-0-12-384731-7.00108-2
State	Published - Jan 1 2014

All Science Journal Classification (ASJC) codes

General Engineering

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10.1016/B978-0-12-384731-7.00108-2

Cite this

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title = "Extenders",

abstract = "Manufactured meat products include a variety of nonmeat ingredients that serve various purposes during production or in the finished product. Extenders are a class of nonmeat ingredients including plant- and animal-derived protein and carbohydrate materials. Extenders often allow for reduced formulation cost while modifying finished product properties such as water-holding, texture, appearance, and palatability.",

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AB - Manufactured meat products include a variety of nonmeat ingredients that serve various purposes during production or in the finished product. Extenders are a class of nonmeat ingredients including plant- and animal-derived protein and carbohydrate materials. Extenders often allow for reduced formulation cost while modifying finished product properties such as water-holding, texture, appearance, and palatability.

UR - https://www.scopus.com/pages/publications/85018424719

UR - https://www.scopus.com/pages/publications/85018424719#tab=citedBy

U2 - 10.1016/B978-0-12-384731-7.00108-2

DO - 10.1016/B978-0-12-384731-7.00108-2

M3 - Chapter

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SN - 9780123847348

SP - 1

EP - 6

BT - Encyclopedia of Meat Sciences

PB - Elsevier Inc.

ER -

Extenders

Abstract

All Science Journal Classification (ASJC) codes

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