Starches for ground and formed meats

Prepared Foods, March, 2005

A fact sheet that provides information on how its specialty starches improve forming, cooking yield, firmness and stability in patties, nuggets and other ground and formed meats is available from National Starch. The company recommends using a combination of cold-swelling and cook-up starch products to aid processing, and to keep meat juicy and succulent after cooking.

Information is provided on the properties and benefits that NOVATION[R] functional native starches (ULTRA-TEX[R] 3, TEXTAID[R] and BINDTEX[R] contribute to ground and formed meats. For a free copy of "How to Improve Ground and Formed Meats with Starches and Service from National," contact the company. National Starch, National Starch Information Center, 800-797-4992, nscinquiry@salessupport.com

COPYRIGHT 2005 BNP Media
COPYRIGHT 2008 Gale, Cengage Learning
 

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