title: [The application of additives and compounds to meat products].
abstract: From the economic and perspective point of view the application of compounds and extenders in meat products represents an unavoidable world-wide development. The present study reviews additives and compounds for sausages and other comminuted meat products which have an influence on water binding and fat emulsifying. In the paper details and results of the patent publications published since 1960 are presented and discussed.
authors.affiliation: Zentralinstitut für Ernährung in Potsdam-Rehbrücke, Akademie der Wissenschaften der DDR.
authors.forename: H
authors.initials: H
authors.lastname: Peters
authors.forename: J
authors.initials: J
authors.lastname: Kroll
authors.forename: B
authors.initials: B
authors.lastname: Gassmann
mesh_terms: D000818:Animals; D005503:Food Additives / Q000032:analysis*; D005859:Germany, East; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*
chemical_list: D005503:Food Additives
vernacular_title: Uber den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen.