Processed Meats
Improving Safety, Nutrition and Quality
Published on 14. July 2011
Book
Hardback
752 pages
978-1-84569-466-1 (ISBN)
Description
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.
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.
Reviews / Votes
"Provides a wealth of information related to the safety of meat (microbiological and toxicological), the nutritional quality of processed meats, and factors influencing their eating quality." --Food Science and TechnologyMore details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
1220 gr
ISBN-13
978-1-84569-466-1 (9781845694661)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
08/2016
Woodhead Publishing Ltd
€300.50
Shipment within 15-20 days
Processed Meats
Improving Safety, Nutrition and Quality
E-Book
07/2011
Woodhead Publishing Ltd
€245.00
Available for download
Persons
Prof. Joe P. Kerry is a senior college lecturer and head of the food packaging and material sciences group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. He then moved to the Department of Food Technology in UCC where he held several postdoctoral positions before being appointed as a College lecturer in 1999. Professor Kerry is a qualified member of the Institute of Packaging and a research member of AMBER. He is, and has been, very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of general food processing and formulation, food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods (meat, poultry and seafood) or plant-based analog products representing same. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 450 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications by way of edited books, book chapters and national reports. His expertise includes use and manipulation of packaging materials and systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging throughout the distribution chain, especially in the field of smart packaging (active and intelligent systems) and the material sciences of packaging. Prof. Kerry is an editor for Food Packaging and Shelf-life, Packaging Technology and Science and an associate editor for Meat Science. He has served on boards and committees, both within and externally to UCC. Prof Kerry serves as the academic director for the Blas na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences.
Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.
Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.
Content
Part I: Processed meats: market-driven changes, legislative issues and product development
1. Consumer demands and regional preferences for meat
2. Processed meat products: consumer trends and emerging markets
3. Food safety and processed meats: globalisation and the challenges
4. Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: significance and contamination in processed meats
5. The use of irradiation in processed meat products
6. Regulation of processed meat labels in the European Union
7. Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products
8. Scientific modeling of blended meat products
Part II: Ingredients: past and future roles in processed meat manufacture
9. Blood by-products as ingredients in processed meat
10. Utilisation of hydrocolloids in processed meat systems
11. Use of cold-set binders in meat systems
12. Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products
13. Reducing salt in processed meat products
14. Reducing fats in processed meat products
15. The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability
16. Use of probiotics and prebiotics in meat products
Part III: Processing technologies: past and future roles in processed meat manufacture
17. Marinating and enhancement of the nutritional content of processed meat products
18. Improving the quality of restructured and convenience meat products
19. Heat and processing generated contaminants in processed meats
20. Improving the sensory quality of cured and fermented meat products
21. Improving the sensory and nutritional quality of smoked meat products
22. Online quality assessment of processed meats
23. Impact of refrigeration on processed meat safety and quality
24. Recent advances in the application of high pressure technology to processed meat products
25. Effects of novel thermal processing technologies on the sensory quality of meat and meat products
26. Packaging of cooked meats and muscle-based, convenience-style processed foods
1. Consumer demands and regional preferences for meat
2. Processed meat products: consumer trends and emerging markets
3. Food safety and processed meats: globalisation and the challenges
4. Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: significance and contamination in processed meats
5. The use of irradiation in processed meat products
6. Regulation of processed meat labels in the European Union
7. Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products
8. Scientific modeling of blended meat products
Part II: Ingredients: past and future roles in processed meat manufacture
9. Blood by-products as ingredients in processed meat
10. Utilisation of hydrocolloids in processed meat systems
11. Use of cold-set binders in meat systems
12. Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products
13. Reducing salt in processed meat products
14. Reducing fats in processed meat products
15. The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability
16. Use of probiotics and prebiotics in meat products
Part III: Processing technologies: past and future roles in processed meat manufacture
17. Marinating and enhancement of the nutritional content of processed meat products
18. Improving the quality of restructured and convenience meat products
19. Heat and processing generated contaminants in processed meats
20. Improving the sensory quality of cured and fermented meat products
21. Improving the sensory and nutritional quality of smoked meat products
22. Online quality assessment of processed meats
23. Impact of refrigeration on processed meat safety and quality
24. Recent advances in the application of high pressure technology to processed meat products
25. Effects of novel thermal processing technologies on the sensory quality of meat and meat products
26. Packaging of cooked meats and muscle-based, convenience-style processed foods