Abstract
Enzymes allow for the transformation of underutilized products or by-products into products with much higher value. It is extremely important to understand the dose and conditions necessary to optimize a particular enzyme for its given application. Harnessing the power of enzymes will allow product developers to think outside of the box when it comes to developing new and different meat products. This includes developing better ways to merchandize the various muscles, with their inherent flavor, texture and eating characteristics, to maximize the overall value and consistency of these products. © 2009 Springer Science + Business Media, LLC.
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CITATION STYLE
Payne, C. T. (2009). Enzymes. In Ingredients in Meat Products: Properties, Functionality and Applications (pp. 173–198). Springer New York. https://doi.org/10.1007/978-0-387-71327-4_8
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