• Ghislaine Joly
  • Björn Anderstein


Starch is a well-known ingredient in the food industry for its water-binding capabilities. It has been mass-produced in the United States since the end of World War II and has become very available worldwide as a commodity ingredient. Beyond its famous use in gravy and cherry pie filling, increased use of starch by the U.S. meat industry has been driven by higher levels of poultry usage and a demand for affordable, quality meat products. Starch can also be combined with other hydrocolloids and proteins in meat formulation to achieve the preferred yields, texture, and mouthfeel.

In this chapter, starch sources and modifications are presented as they pertain to providing economical, innovative, and desirable meat products. Guidelines and understanding of starch technology in meat will be given. Practical information is provided to make starch selection easier in regard to formulation in the kitchen, pilot plant, or full-scale manufacturing in combination with other...


Meat Product Starch Granule Potato Starch Gelatinization Temperature Native Starch 
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Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • Ghislaine Joly
    • 1
  • Björn Anderstein
    • 2
  1. 1.Lamb WestonConAgra Foods, Inc. — Lamb WestonWashingtonUSA
  2. 2.Technical ServiceNational Starch Food InnovationHamburgGermany

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