Processed meats : improving safety, nutrition and quality /

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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 p...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kerry, Joseph (Microbiologist), Kerry, John
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : Woodhead Pub., 2011.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 211.
Temas:
Meat > Quality.
Meat industry and trade > Quality control.
Packing-houses.
Packing-house products > Quality.
Viande > Qualité.
Produits de conserveries > Qualité.
TECHNOLOGY & ENGINEERING > Food Science.
Meat industry and trade > Quality control
Meat > Quality
Packing-houses
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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 Escherichia coli: Significance and contamination in processed meats
  • The use of irradiation in processed meat products
  • Regulation of processed meat labels in the European Union
  • 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 in the application of high pressure technology to processed meat products
  • Effects of novel thermal processing technologies on the sensory quality of meat and meat products
  • Packaging of cooked-meats and muscle-based convenience-style processed foods.

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