Producing low-fat meat products.

摘要: Publisher Summary The consumer-driven demand for organoleptically acceptable, healthier processed meat products is a challenge to the processor and technologists alike. Future developments in genetics, animal breeding, feed programs, together with greater understanding of muscle growth biochemistry, would lead improvements not only quality tenderness, but also lean content carcasses. Advances analytical techniques, including development novel methodologies, allow selection criteria terms grade, protein functionality, isolation/extraction fat flavor compounds. Greater chemistry functionality their interaction other ingredients (fat, water, binders/extenders seasonings/salts) can product consistency. It has been shown that effective chemical physical manipulation improve its by way enhanced fat, meat-binding properties.