02816nam 2200637 a 450 991078969880332120200520144314.01-61344-327-70-85709-294-4(CKB)2670000000096592(EBL)1584662(OCoLC)867318376(SSID)ssj0000613463(PQKBManifestationID)12207698(PQKBTitleCode)TC0000613463(PQKBWorkID)10584817(PQKB)11583389(Au-PeEL)EBL1584662(CaPaEBR)ebr10654109(CaONFJC)MIL551053(MiAaPQ)EBC1584662(EXLCZ)99267000000009659220130212d2011 uy 0engur|n|---|||||txtccrProcessed meats[electronic resource] improving safety, nutrition and quality /edited by J.P. Kerry and J.F. KerryCambridge Woodhead Pub.20111 online resource (753 p.)Woodhead Publishing series in food science, technology and nutrition,2042-8049 ;no. 211Description based upon print version of record.1-84569-466-X Includes bibliographical references and index.pt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture.In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies.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 ingredienWoodhead Publishing in food science, technology, and nutrition ;no. 211.Packing-house productsMeatQualityPacking-housesMeat industry and tradePacking-house products.MeatQuality.Packing-houses.Meat industry and trade.664.9Kerry J. P1470814Kerry J. F1470815MiAaPQMiAaPQMiAaPQBOOK9910789698803321Processed meats3682870UNINA