Screen LibraryProcessed meats：improving safety, nutrition and quality
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| Group Author: | ; |
|---|---|
| Published: |
Woodhead Publishing,
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| Publisher Address: | Oxford, U.K. |
| Publication Dates: | 2011. |
| Literature type: | Book |
| Language: | English |
| Series: |
Woodhead Publishing series in food science, technology and nutrition ; no. 211 |
| Subjects: | |
| Carrier Form: | xxviii, 724 p.: ill. ; 24 cm. |
| ISBN: |
184569466X 9781845694661 (hbk.) |
| Index Number: | TS251 |
| CLC: | TS251.4 |
| Call Number: | TS251.4/P963 |
| Contents: |
Includes bibliographical references and index. Annotation Consumers demand meat products that are nutritionally-balanced, free from added ingredients and of good sensory quality. It is also essential that processed meats are safe to eat. Producing these types of meat products is not an easy task. This book would provide professionals with the information they require to satisfy consumer demands for higher quality meat products. After an overview of the current market, chapters cover ingredient options for clean label production, the latest formulation processing technologies and product evaluation, especially sensory methods. |