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.

Mossy Oak BioLogic Winter Bulbs & Sugar Beets Late Season Food Plot Seed for Deer

Modified pregelatinized potato starch in low-fat ground beef patties

Particle filled protein-starch composites as the basis for plant-based meat analogues - ScienceDirect

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

Effect of dietary graded resistant potato starch levels on growth performance, plasma cytokines concentration, and intestinal health in meat ducks - ScienceDirect

Frontiers Dietary Resistant Starch From Potato Regulates Bone Mass by Modulating Gut Microbiota and Concomitant Short-Chain Fatty Acids Production in Meat Ducks

Particle filled protein-starch composites as the basis for plant-based meat analogues - ScienceDirect

Frontiers Dietary Resistant Starch From Potato Regulates Bone Mass by Modulating Gut Microbiota and Concomitant Short-Chain Fatty Acids Production in Meat Ducks

Potato Varieties - MSU Potato Breeding and Genetics Program

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

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