Processed meats : improving safety, nutrition and quality

dc.contributor.author	Kerry, J. P. (edit)
dc.contributor.author	Kerry, J. F. (edit)
dc.date.issued	2011
dc.identifier.isbn	978-0-85709-294-6
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8189
dc.description	xxviii, 724 p. : ill.
dc.description.abstract	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.
dc.language.iso	en
dc.publisher	Woodhead Publishing
dc.subject	Meat
dc.subject.other	Processed meats
dc.subject.other	Packing-houses
dc.subject.other	Packing-house products
dc.title	Processed meats : improving safety, nutrition and quality
dc.type	Book