LEADER 04549nam 2201225z- 450 001 9910576880703321 005 20220621 035 $a(CKB)5720000000008368 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84439 035 $a(oapen)doab84439 035 $a(EXLCZ)995720000000008368 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNew Strategies for Innovative and Enhanced Meat and Meat Products 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (212 p.) 311 08$a3-0365-4104-7 311 08$a3-0365-4103-9 330 $aMeat 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. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aambient mass spectrometry 610 $aauthentication 610 $abeef burgers 610 $aby-products 610 $achemical composition 610 $achia oil 610 $achicken burger 610 $aclean label 610 $acoffee by-products 610 $acolour 610 $acommercial texture vegetable protein 610 $aconsumer acceptance 610 $aconsumer evaluation 610 $acooking yield 610 $adescriptive analysis 610 $aDNA 610 $adry fermented sausage 610 $adry fermented sausages 610 $aemulsified meat products 610 $aemulsion gel 610 $aessential oil 610 $afatty acid composition 610 $afood product's label 610 $aham 610 $ahealthier lipid content 610 $aingredient 610 $ainsects 610 $aiota carrageenan 610 $aJuniperus communis L. 610 $ameat 610 $ameat extenders 610 $ameat formulation 610 $ameat preparation 610 $ameat products 610 $ameat substitutes 610 $amethylcellulose 610 $amushrooms 610 $an/a 610 $anitrites alternatives 610 $anutritional information 610 $aoleogel 610 $aolive oil 610 $aostrich 610 $aPCR 610 $aphosphate 610 $aphosphate elimination 610 $aphosphates alternatives 610 $aplant-based meat analog 610 $aplant-based proteins 610 $apolysaccharide 610 $aprocessed 610 $aproteins 610 $apulses 610 $aready-to-cook 610 $arestructured meat 610 $asensory profile 610 $asodium nitrite 610 $asoluble fiber 610 $aspice 610 $astandardized meat matrix 610 $asustainability 610 $atexture soy isolate protein 610 $aTPA 610 $atraditional wet market 610 $atriacylglycerols 610 $avolatile compounds 610 $awarmed off-flavours 610 $awillingness to pay 615 7$aBiology, life sciences 615 7$aResearch & information: general 615 7$aTechnology, engineering, agriculture 700 $aDelgado-Pando$b Gonzalo$4edt$01300062 702 $aPintado$b Tatiana$4edt 702 $aDelgado-Pando$b Gonzalo$4oth 702 $aPintado$b Tatiana$4oth 906 $aBOOK 912 $a9910576880703321 996 $aNew Strategies for Innovative and Enhanced Meat and Meat Products$93025390 997 $aUNINA