Skip to content
You are not logged in |Login  
Limit search to available items
Record:   Prev Next
More Information

Title Processed meats [electronic resource] : improving safety, nutrition and quality / edited by J.P. Kerry and J.F. Kerry.

Imprint Oxford : Woodhead Pub., 2011.

Item Status

Description 1 online resource (xxviii, 705 pages) : illustrations.
Series Woodhead publishing series in food science, technology and nutrition, 2042-8057 ; no. 211
Woodhead Publishing in food science, technology, and nutrition ; no. 211.
Bibliography Includes bibliographical references and index.
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 assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Meat -- Quality.
Meat industry and trade -- Quality control.
Packing-house products -- Quality.
Genre/Form Electronic books.
Added Author Kerry, Joseph (Microbiologist)
Kerry, John.
ISBN 0857092944 (electronic bk.)
9780857092946 (electronic bk.)