Processed Meats
Improving Safety, Nutrition and Quality
Woodhead Publishing Ltd
Published on 14. July 2011
752 pages
978-0-85709-294-6 (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.
- 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
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
ISBN-13
978-0-85709-294-6 (9780857092946)
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
Book
07/2011
Woodhead Publishing Ltd
€334.26
Withdrawn from sale
Persons
Content
Part I: Processed meats: market-driven changes, legislative issues and product development1. Consumer demands and regional preferences for meat2. Processed meat products: consumer trends and emerging markets3. Food safety and processed meats: globalisation and the challenges4. Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: significance and contamination in processed meats5. The use of irradiation in processed meat products6. Regulation of processed meat labels in the European Union7. Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products8. Scientific modeling of blended meat products
Part II: Ingredients: past and future roles in processed meat manufacture9. Blood by-products as ingredients in processed meat10. Utilisation of hydrocolloids in processed meat systems11. Use of cold-set binders in meat systems12. Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products13. Reducing salt in processed meat products14. Reducing fats in processed meat products15. The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability16. Use of probiotics and prebiotics in meat products
Part III: Processing technologies: past and future roles in processed meat manufacture17. Marinating and enhancement of the nutritional content of processed meat products18. Improving the quality of restructured and convenience meat products19. Heat and processing generated contaminants in processed meats20. Improving the sensory quality of cured and fermented meat products21. Improving the sensory and nutritional quality of smoked meat products22. Online quality assessment of processed meats23. Impact of refrigeration on processed meat safety and quality24. Recent advances in the application of high pressure technology to processed meat products25. Effects of novel thermal processing technologies on the sensory quality of meat and meat products26. Packaging of cooked meats and muscle-based, convenience-style processed foods
