In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat isnot 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. Withits 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. INDICE: Part 1 Processed meats: market driven changes, legislative issues and product development: Consumer demands and regional preferences for meat; Processed meat products: Consumer trends and emerging markets; Food safety and processed meats: globalisation and the challenges; Listeriosis, salmonellosis and verocytotoxigenic E coli: signifi cance and contamination in processed meats; The use of irradiation in processed meat products; Regulation of processedmeat labels in the EU; Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products. Part 2 Ingredients: past and future roles in processed meat manufacture: Scientific modeling of blended meat products; Blood by-products as ingredients in processed meat; Utilisation of hydrocolloids in processed meat systems; Use of cold-set binders in meat systems; Using natural antimicrobials to improve the safety and shelf life stability of processed meat products; Reducing salt in processed meat products; Reducing fats in processed meat products; The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability; Use of probiotics and prebiotics in meat products. Part 3 Processing technologies: past and future roles in processed meat manufacture: Marinating and enhancement of the nutritional content of processed meat products; Improving the quality of restructured and convenience meat products; Heat and processing generated contaminants in processed meats; Improving the sensory quality of cured and fermented meat products; Improving the sensory and nutritional quality of smoked meat products; Online quality assessment of processed meats; Impact of refrigeration on processed meat safety and quality; Recent advances inthe application of high pressure technology to processed meat products; Effects of novel thermal processing technologies on the sensory quality of meat andmeat products; Packaging of cooked-meats and muscle-based convenience-style processed foods.
- ISBN: 978-1-84569-466-1
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 810
- Fecha Publicación: 01/07/2011
- Nº Volúmenes: 1
- Idioma: Inglés