Processed Meats
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Processed Meats: Improving Safety, Nutrition and Quality(211 Woodhead Publishing Series in Food Science, Technology and Nutrition)

Processed Meats: Improving Safety, Nutrition and Quality(211 Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

Table of Contents:
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.

About the Author :
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."


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Product Details
  • ISBN-13: 9780857092946
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Series Title: 211 Woodhead Publishing Series in Food Science, Technology and Nutrition
  • ISBN-10: 0857092944
  • Publisher Date: 14 Jul 2011
  • Binding: Digital (delivered electronically)
  • Sub Title: Improving Safety, Nutrition and Quality


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Processed Meats: Improving Safety, Nutrition and Quality(211 Woodhead Publishing Series in Food Science, Technology and Nutrition)
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