Processed Meats
Woodhead Publishing Ltd (Verlag)
978-0-08-101726-5 (ISBN)
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.
Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods. 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.
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
| Erscheinungsdatum | 07.07.2016 |
|---|---|
| Reihe/Serie | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1040 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-08-101726-X / 008101726X |
| ISBN-13 | 978-0-08-101726-5 / 9780081017265 |
| Zustand | Neuware |
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