Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research Volume 11)

Pearson, A.M., And T.R. Dutson, Editors

ISBN 10: 0751403903 / ISBN 13: 9780751403909

Published by Blackie Academic & Professional, London, 1997

About this Item

An ex-library copy in original laminated hard covers. The usual ex-libris markings. The binding is sound, the text is clean, and there is little cover wear.

Seller Inventory # 032187

Bibliographic Details

• Title: Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research Volume 11)
• Publisher: Blackie Academic & Professional, London
• Publication Date: 1997
• Language: English
• ISBN 10: 0751403903
• ISBN 13: 9780751403909
• Binding: Hardcover
• Edition: First Edition.
• Condition: Good
• Dust Jacket Condition: No Dust Jacket
• Book Type: Ex-Library

About this title

Synopsis

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.

Synopsis

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Methods of producing reduced fat raw meats will be discussed, as will fat mimetic systems and synthetic fat replacers. There will be emphasis on solving flavor and color problems associated with reduction of fat, salt and cholesterol levels. The book will be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. It will also be of great interest to academic researchers and nutritionists.