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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.
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Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods.
Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.
Provides a wealth of information related to the safety of meat (microbiological and toxicological), the nutritional quality of processed meats, and factors influencing their eating quality., Food Science and Technology
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