• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

production costs

Co-extrusion technology for comminuted meat products: alginate as a “casing” of casingless meat products

Authors: Josef Kameník
Keywords: alginic acid, calcium ions, gel, production costs

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…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2025 MASO-INTERNATIONAL.