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Ships within 48 hours · Estimated delivery Jul 6 - Jul 11
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Description
Meat Binding: Emulsions and BattersMeat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.
Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.
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