6. Binders used in cured meats
These are food products or their derivatives which, in the presence of a meat paste (or mixture) (lean, fat, water, etc.), act thanks to various functionalities which in many cases are cumulative: emulsifying power; expanding power; gelling power (hot or cold); thickening power; hydrating power, etc.
These binders belong to three main families: proteins, carbohydrates (polysaccharides) and lipids.
6.1 Protein binders
We mainly use blood plasma...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Binders used in cured meats
Other agents
References
In Techniques de l'Ingénieur Traité Agroalimentaire
The Ultimate Scientific and Technical Reference
