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Reducing the fat content of meat products - a review of fat replacement 2010

 

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Important and useful information for new product development personnel who have been challenged with reducing the fat content of products containing meat, such as sausages or pies.

This document provides a background in fat chemistry and summarises the implications of removing fat from meat products. It outlines the methods used to reduce fat in product trials conducted world-wide, including the use of fat replacers in different products, and reviews the literature concerning methods for reducing the fat content of meat products.

Soft cover: 57 pages

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