After an animal has been slaughtered, the objective is to maximise the conversion of the carcass to safe edible foodstuff. As a result, mankind has experimented empirically and created a host of meat products. Their classification depends on the initial raw materials, type of processing and characteristics of the final product. So, a first classification is between entire pieces (i.e., cooked meat pieces, hams, etc.); coarse comminuted meats (burgers and reformed or restructured meat); and minced meats (i.e., sausages). Types of processing include cooking, salting (curing), drying, fermentation, and almost any combination of these that provides protection against microbial spoilage and yet offers an edible texture and flavour (Flores and Toldrá 1993). As a result, a wide variety of products are obtained.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2008 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Reig, M., Lillford, P.J., Toldrá, F. (2008). Structured Meat Products. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_21
Download citation
DOI: https://doi.org/10.1007/978-0-387-71947-4_21
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-71946-7
Online ISBN: 978-0-387-71947-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)