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Processed Meats

Processed Meats
  • Author : Joseph P. Kerry
  • Publsiher : Elsevier
  • Release : 14 July 2011
  • ISBN : 0857092944
  • Pages : 752 pages
  • Rating : 5/5 from 1 ratings
GET THIS BOOKProcessed Meats

Summary:
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability


Processed Meats

Processed Meats
  • Author : Joseph P. Kerry,John F. Kerry
  • Publisher : Elsevier
  • Release : 14 July 2011
GET THIS BOOKProcessed Meats

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part

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Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 12 November 2008
GET THIS BOOKHandbook of Processed Meats and Poultry Analysis

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived

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Red Meat and Processed Meat

Red Meat and Processed Meat
  • Author : International Agency for Research on Cancer
  • Publisher : IARC Monographs on the Evaluat
  • Release : 01 June 2018
GET THIS BOOKRed Meat and Processed Meat

This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat
  • Author : Fidel Toldrá
  • Publisher : Springer Science & Business Media
  • Release : 21 April 2009
GET THIS BOOKSafety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main

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Processed Meats

Processed Meats
  • Author : A.M. Pearson,F.W. Tauber
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKProcessed Meats

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove

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Processed Meats

Processed Meats
  • Author : A.M. Pearson,T.A. Gillett
  • Publisher : Springer
  • Release : 06 December 2012
GET THIS BOOKProcessed Meats

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats,

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Pork

Pork
  • Author : Paulo E.S. Munekata,Mirian Pateiro,Daniel Franco,José M. Lorenzo
  • Publisher : CRC Press
  • Release : 02 September 2021
GET THIS BOOKPork

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many

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Low-Fat Meats

Low-Fat Meats
  • Author : Harold D. Hafs,Robert G. Zimbelman
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKLow-Fat Meats

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides

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Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release : 03 December 2007
GET THIS BOOKEssentials of Food Science

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include

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Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods
  • Author : G Talbot
  • Publisher : Elsevier
  • Release : 19 April 2011
GET THIS BOOKReducing Saturated Fats in Foods

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health

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Ingredients in Meat Products

Ingredients in Meat Products
  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release : 21 February 2009
GET THIS BOOKIngredients in Meat Products

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the

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Production and Processing of Healthy Meat, Poultry and Fish Products

Production and Processing of Healthy Meat, Poultry and Fish Products
  • Author : A.M. Pearson,T.R. Dutson
  • Publisher : Springer Science & Business Media
  • Release : 09 March 2013
GET THIS BOOKProduction and Processing of Healthy Meat, Poultry and Fish Products

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties

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