Meat and potato … starch, 2020-11-04

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity. Over the years, salts and phosphates have been used to help maintain a consistent and juicy value-added meat item. But given the public health concern regarding sodium content and consumers’ quest for more “natural” ingredients, the meat science community has needed to be more creative in enhancing value-added meat product palatability . . .

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.

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Potato Starch, 8 oz.

WO2012106708A2 - Methods of preparing potato food products with enhanced resistant starch content - Google Patents

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