Hand Book of Processed Functional Meat Products
Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organ...
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
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Springer Nature Switzerland : Imprint: Springer,
2024.
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| Ausgabe: | 1st ed. 2024. |
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| Online-Zugang: | https://doi.org/10.1007/978-3-031-69868-2 |
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Inhaltsangabe:
- Introduction to meat processing industry
- Structure, composition, nutritive value and biochemistry of post-mortem muscle
- Quality requirements of meat for processing
- Processed meat products
- Herbs, spices and condiments for processed meat products
- Introduction to functional meat products
- Design and development of meat-based functional foods
- Reduced and low fat meat products
- Probiotic meat products
- Low salt meat products
- Nitrite reduction or replacement in processed meat products
- Natural antioxidants and antimicrobials in processed meat products
- Application of enzymes in processed meat products
- Cultured meat
- Reduction of carcinogenic N-nitroso compounds and polycylic aromatic hydrocarbons (PAHs) in processed meat products
- Nanotechnology in meat processing industry
- Current techniques and technologies of meat quality evaluation
- Innovation in sensory assessment of processed meat products
- Authentication of processed meat products
- Market, regulatory and consumer challenges of functional meat products
- Advances in production of low fat meat products
- 3D printing in the development of meat based products
- Valorization of meat waste and by-products
- Environmental issue of meat.