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Screening of the intrinsic properties of functional ingredients and their application in various meat products

Meat products contain many ingredients, but their added value in the recipe is not always clear. All too often ingredients, that are redundant, over-dosed or do not have the optimal functionality for this type of meat product, are used. In this project, the application potential of the heterogeneous group of functional ingredients in various types of heated meat products (more specifically cooked sausage, liver pate and cooked ham) will be compared on the basis of quick and simple measurements. With the concept "functional ingredients" specific reference is made to ingredients such as gums, fibers, proteins, emulsifiers, starches, ...

Date:1 Dec 2017  →  30 Nov 2019
Keywords:functional ingredients, meat products
Disciplines:Physical geography and environmental geoscience, Communications technology, Geomatic engineering