Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed
Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel.
Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.
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