Processed meats : improving safety, nutrition and quality

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 p...

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Bibliographic Details
Other Authors: Kerry, Joseph (Microbiologist), Kerry, John.
Format: eBook
Language: English
Published: Oxford : Woodhead Pub., 2011.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 211.
Subjects:
Meat > Quality.
Meat industry and trade > Quality control.
Packing-houses.
Packing-house products > Quality.
elektronické knihy
electronic books
ISBN: 0857092944
9780857092946
184569466X
9781845694661
1613443277
9781613443279
Physical Description: 1 online resource (xxviii, 705 pages) : illustrations.

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Table of contents

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020 |z 184569466X 
020 |z 9781845694661 
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020 |z 9781613443279 
035 |a (OCoLC)768728567 
245 0 0 |a Processed meats :  |b improving safety, nutrition and quality /  |c edited by J.P. Kerry and J.F. Kerry. 
260 |a Oxford :  |b Woodhead Pub.,  |c 2011. 
300 |a 1 online resource (xxviii, 705 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead publishing series in food science, technology and nutrition,  |x 2042-8057 ;  |v no. 211 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
505 0 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Meat  |x Quality. 
650 0 |a Meat industry and trade  |x Quality control. 
650 0 |a Packing-houses. 
650 0 |a Packing-house products  |x Quality. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kerry, Joseph  |c (Microbiologist)  |1 https://id.oclc.org/worldcat/entity/E39PCjyGb8b9DFtJrh9V9Yqjfm 
700 1 |a Kerry, John. 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 211. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPMISNQ04/processed-meats-improving?kpromoter=marc  |y Full text 

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