Co-extrusion technology for comminuted meat products: alginate as a “casing” of casingless meat products
The co-extrusion process is a good alternative to the standard production of small-diameter comminuted meat products whose batter is filled into casings. The principle of the co-extrusion process takes advantage of the ability of sodium alginate to develop strong and elastic gels on exposure to calcium ions. This method can be used in the preparation … [Read more…]