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Novel Intermediate Moisture Meat Products

  • Chapter
Properties of Water in Foods

Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

Intermediate moisture meats are an example of a heterogeneous group of foods which Hollis et al. (9) defined as “… foods that are partially dehydrated and have a suitable concentration of dissolved solids to bind the remaining water sufficiently to inhibit the growth of bacteria, moulds and yeasts”. Thus in the preparation of intermediate moisture meats some water is removed from the fresh meat and the availability of the rest is reduced by the addition of suitable solutes.

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Authors
  1. D. A. Ledward
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Editor information

Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Ledward, D.A. (1985). Novel Intermediate Moisture Meat Products. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_27

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_27

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8756-8

  • Online ISBN: 978-94-009-5103-7

  • eBook Packages: Springer Book Archive

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