Processed Meats

This book PDF is perfect for those who love Technology & Engineering genre, written by Joseph P. Kerry and published by Elsevier which was released on 14 July 2011 with total hardcover pages 752. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Processed Meats books below.

Processed Meats
Processed Meats
Author : Joseph P. Kerry
File Size : 55,7 Mb
Publisher : Elsevier
Language : English
Release Date : 14 July 2011
ISBN : 9780857092946
Pages : 752 pages
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Processed Meats by Joseph P. Kerry Book PDF 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

Processed Meats

Processed Meats by Joseph P. Kerry,John F. Kerry

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

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Red Meat and Processed Meat

Red Meat and Processed Meat by IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer

This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been

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Processed Meats

Processed Meats by A.M. Pearson,F.W. Tauber

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial

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Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis by Leo M.L. Nollet,Fidel Toldra

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the

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Processed Meats

Processed Meats by A.M. Pearson,T.A. Gillett

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's

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Processed Meats

Processed Meats by Nicole Walker

Nicole Walker explores how heritage, food, and cooking can change, harm, and sometimes help fix our bodies and our planet.

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat by Fidel Toldrá

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants

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Low Fat Meats

Low Fat Meats by Harold D. Hafs,Robert G. Zimbelman

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors,

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