Functional additives in meat processing at the beginning of the XXI century

被引：0

作者：

Pietrasik, Z ^{[1
]}

Duda, Z ^{[1
]}

机构：

[1] Wydzialu Technologii Zywnosci AR, Katedra Technologii Surowcow Zwierzecych, PL-50375 Wroclaw, Poland

来源：

MEDYCYNA WETERYNARYJNA | 1999年 / 55卷 / 08期

关键词：

functional additives; biotechnology; meat products processing;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Food processing industries - including the meat industry - use classical hydrocolloids like carrageenans, but more and more frequently have begun to use ingredients produced by biotechnology. Functional additives of microbial origin have many features which the substances commonly used in meat processing do not possess. The varied possibilities of their applications in different branches of the food industry has caused the dynamic development of biotechnology dealing with microbial biosynthesis of food additives. In this article, we examined the oppurtunities for applying biotechnologically manufactured additives in the meat processing industry.

引用

页码：501 / 506

页数：6

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