Formed and emulsion products

Poultry Meat Processing

Volumn , Issue , 2000, Pages 195-226

  Keeton, Jimmy T ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; EMULSIFICATION; HOME HEALTH CARE;

ADDED VALUES; BRAND NAMES; FOOD SERVICES; HEALTHCARE SECTORS; MEAT SPECIES; PERCAPITA CONSUMPTION; POULTRY INDUSTRY; PROCESSED PRODUCTS;

MEATS;

EID: 85018104213     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (17)

1. United States Department of Agriculture - ERS, Major Trends in U.S. Food Supply, 1909-99, Judy Putnam, Food Review, January-April 2000, 8.
2. United States Department of Agriculture, Code of Federal Regulations, Animal and Animal Products, Title 9, Part 200 to End, January 1, 1999, Office of Federal Register, National Archives and Records Administration.
3. Pearson, A. M. and Gillett, T. A., Processed Meat, 3rd ed., Chapman and Hall, New York, 1996.
4. Romans, J. R., Costello, W. J., Carslon, C. W., Greaser, M. L., and Jones, K. W., The Meat We Eat, 13th Ed., Interstate Publishers, Danville, IL, 1994.
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6. Saffle, R. L., Meat emulsions, Adv. Food Res., 16, 105, 1968.
7. LaBudde, R. A., Least Cost Formulator, Least Cost Formulations, Ltd., Virginia Beach, VA, 1993.
8. ROI, ROI Formulation System, Resource Optimization, Inc., Knoxville, TN, 1999.
9. Hedrick, H. B., Aberle, E. D., Forrest, J. C., Judge, M. D., and Merkel, R. A., Principles of Meat Science, 3rd ed., Kendall/Hunt Publishing Company, Dubuque, IA, 1994.
10. Claus, J. R., Colby, J.-W., and Flick, G. J., Processed meats/poultry/seafood, in Muscle Food: Meat, Poultry and Seafood Technology, Kinsman, D. M., Kotula, A. W., and Breidenstein, B. C., Eds., Chapman and Hall, New York, 1994, chap. 5.
11. Ando, H., Adachi, M., Umeda, K., Matsuura, A., Nonaka, M., Uchio, R., Tanaka, H., and Motoki, M., Purification characteristics of a novel transglutaminase derived from microorganisms, Agric. Biol. Chem., 53, 2613, 1989.
12. Washizu, K., Ando, K., Koikeda, S., Hirose, S., Matsuura, A., Takagi, H., Motoki, M., and Takeuchi, K., Molecular cloning of the gene for microbial transglutaminase from Streptoverticillium and its expression in Streptomyces lividans, Biosci. Biotechnol. Biochem., 58, 82, 1994.
13. Means, W. J. and Schmidt, G. R., Algin/calcium gel as a raw and cooked binder in structured beef steaks, J. Food Sci., 51, 60, 1986.
14. Hand, L. W., Purge Controllers, Protein Technologies International, St. Louis, MO, 1999.
15. Van den Hoven, M., Functionality of dairy ingredients in meat products, Food Technol., October, 72, 1987.
16. Rust, R. E., Advances in meat research, in Edible Meat By-Products, Pearson, A. M. and Dutson, T. R., Eds., Elsevier Applied Science, London, 1988, 5, 261.
17. International Natural Sausage Casing Association, Natural Sausage Casing, International Natural Sausage Casing Association, Washington, D.C., 1997.