Chapter 5

Marinating and Meat Restructuring Technology

Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

Abstract

Meat products such as marinated meats, hamburgers, and nuggets are well accepted by consumers looking for convenience in preparing their meals. These products possess characteristics such as tenderness, juiciness, diversity of flavors, high yield, and also add value to hard-to-sell meats. This chapter will discuss the traditional and innovative meat-producing methods, also called green technologies, currently aimed at making meat products safer, of higher quality, also reducing production costs. Green technologies use either physical, chemical, or biological methods enabling them to perform the same productive tasks more efficiently due to lower electrical power, chemical, and water consumption as well as wastewater production.

Total Pages: 59-74 (16)

Purchase Chapter  Book Details