Losing fat, formulating back: not all meat applications are the same; neither are the water-binders, texturizers and fat-mimetics necessary to reduce their fat content

Prepared Foods, Oct, 2004 by Marcia A. Wade

Website Resources:

www.fsis.usda.gov/OPPDE/larc/Policies/PolicyBook.pdf--USDA Food Standards and Labeling Policy Book

www.fsis.usda.gov/Frame/FrameRedirect.asp? main=http://www.fsis.usda.gov/OPPDE/larc/Policies/PolicyMemos.pdf--Food Safety and Inspection Service Policy Memos

www.usdec.org/files/pdfs/6Meat.pdf--U.S. Dairy Export Council

www.pjbs.org/pjnonline/fin114.pdf--Pakistan Journal of Nutrition

www.meatscience.org/Pubs/links.htm--American Meat Science Association

www.access.gpo.gov/nara/cfr/waisidx_04/9cfr319_04.html--USDA Definitions and Standards of Identity or Composition