Production and Processing of Healthy Meat, Poultry and Fish Products

Name: Production and Processing of Healthy Meat, Poultry and Fish Products
Brand: Springer Nature B.V.
Price: 264.27 AUD

By: A.M. Pearson, T.R. Dutson

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Hardcover | 31 July 1997

At a Glance

Hardcover
396 Pages

Dimensions(cm)
23.39 x 15.6 x 2.24

Hardcover

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The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

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You Can Find This Book In

Non-Fiction Industry & Industrial Studies Primary Industries Agriculture & Related Industries Manufacturing Industries Food Manufacturing & Related Industries Engineering & Technology Agriculture & Farming Aquaculture & Fish-Farming Practice & Techniques Fisheries & Related Industries Industrial Chemistry & Manufacturing Technologies Industrial Chemistry

Food & Beverage Technology Cooking, Food & Drink Cookery By Ingredient Cooking With Meat & Game

Demand for healthful meat, poultry and fish products	p. 1
Contribution of meat, fish and poultry to the human diet	p. 32
Labeling of low and reduced fat/salt products	p. 48
Principles and applications in production of reduced and low fat products	p. 65
Scientific basis for reducing the salt (sodium) content in food products	p. 84
Reduction of cholesterol levels in meat, poultry and fish products	p. 101
Reducing the fat content by removal of excess fat and by selection	p. 118
Reducing the fat content by production practices	p. 150
Mimetic and synthetic fat replacers for the meat industry	p. 191
Use of additives from plant and animal sources in production of low fat meat and poultry products	p. 210
Production of low fat and reduced fat ground beef	p. 226
Low fat/salt cured meat products	p. 242
Overcoming sensory problems in low fat and low salt products	p. 257
Reducing salt (sodium) levels in processed meat, poultry and fish products	p. 282
Low fat and low salt poultry products	p. 298
Low fat and reduced fat fish products	p. 321
Microbial stability and safety of healthy meat, poultry and fish products	p. 347
Index	p. 361
Table of Contents provided by Blackwell. All Rights Reserved.

Production and Processing of Healthy Meat, Poultry and Fish Products

At a Glance

Hardcover

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