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...
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Binders used in cured meats
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References
In Techniques de l'Ingénieur Traité Agroalimentaire
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