04512nam 2201201z- 450 991057688070332120231214133049.0(CKB)5720000000008368(oapen)https://directory.doabooks.org/handle/20.500.12854/84439(EXLCZ)99572000000000836820202206d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNew Strategies for Innovative and Enhanced Meat and Meat ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (212 p.)3-0365-4104-7 3-0365-4103-9 Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicsscoleogelemulsion geldry fermented sausageshealthier lipid contentchia oilolive oilspiceingredientcolourready-to-cookmeat preparationmeat extendersmeat productsmeat substitutessustainabilityplant-based proteinsinsectsby-productspulsesmushroomsbeef burgerssoluble fiberTPAconsumer evaluationfatty acid compositionJuniperus communis L.essential oilsodium nitritedry fermented sausagetraditional wet marketfood product's labelnutritional informationwillingness to paymeatauthenticationtriacylglycerolsambient mass spectrometryDNAPCRiota carrageenanchemical compositionconsumer acceptancedescriptive analysishamostrichphosphatepolysaccharideprocessedrestructured meatsensory profileplant-based meat analogcommercial texture vegetable proteintexture soy isolate proteinmethylcellulosephosphate eliminationemulsified meat productsproteinsstandardized meat matrixclean labelnitrites alternativesphosphates alternativescoffee by-productschicken burgermeat formulationcooking yieldvolatile compoundswarmed off-flavoursResearch & information: generalBiology, life sciencesTechnology, engineering, agricultureDelgado-Pando Gonzaloedt1300062Pintado TatianaedtDelgado-Pando GonzaloothPintado TatianaothBOOK9910576880703321New Strategies for Innovative and Enhanced Meat and Meat Products3025390UNINA