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Processed Meats : Improving Safety, Nutrition and Quality

By: Kerry, Joseph P.
Contributor(s): Kerry, John F.
Material type: materialTypeLabelBookSeries: Publisher: UK : Woodhead Publishing, 2011Edition: 1st ed.Description: 752 p.ISBN: 184569466X (hardcover); 9781845694661 (hardcover).Subject(s): Meat--Quality | Packing-houses | Meat industry and trade--Quality control | Meat industry and trade | Packing-house products | Meat ScienceDDC classification: 664.907 Kerry 26002 1st 2011 Meat.Science Summary: 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
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.907 Kerry 26002 1st 2011 Meat.Science (Browse shelf) Available 26002
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664.900954 Singh 24883 1st 2011 Food.Science Principles of Meat Technology 664.902 Buncic 23040 1st 2006 Food.Science Integrated Food Safety and Veterinary Public Health 664.9028 Zdolec 31979 1st 2017 Food.Science Fermented Meat Products: Health Aspects 664.907 Kerry 26002 1st 2011 Meat.Science Processed Meats : Improving Safety, Nutrition and Quality 664.9072 Nollet 32999 1st 2011 Food.Science Safety analysis of foods of animal origin 664.9072 Nollet 33325 1st 2011 Food.Science Safety Analysis of Foods of Animal Origin 664.92 AMIF 10994 Part.1 1959 Food.Science The Science Of Meat And Meat Products.

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

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