Processed meats : improving safety, nutrition and quality

• Other Authors: Kerry, Joseph (Microbiologist), Kerry, John
• Format: Electronic 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
• ISSN: 2042-8057 ;
• Physical Description: 1 online resource (xxviii, 705 pages) : illustrations.

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...

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.