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Processed Meats - Improving Safety, Nutrition and Quality - J P Kerry, J F Kerry (WP, 2011) pdf

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 							ISBN 978-1-84569-466-1
  
  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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