LEADER 04512nam 2201201z- 450 001 9910576880703321 005 20231214133049.0 035 $a(CKB)5720000000008368 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84439 035 $a(EXLCZ)995720000000008368 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNew Strategies for Innovative and Enhanced Meat and Meat Products 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (212 p.) 311 $a3-0365-4104-7 311 $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 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aoleogel 610 $aemulsion gel 610 $adry fermented sausages 610 $ahealthier lipid content 610 $achia oil 610 $aolive oil 610 $aspice 610 $aingredient 610 $acolour 610 $aready-to-cook 610 $ameat preparation 610 $ameat extenders 610 $ameat products 610 $ameat substitutes 610 $asustainability 610 $aplant-based proteins 610 $ainsects 610 $aby-products 610 $apulses 610 $amushrooms 610 $abeef burgers 610 $asoluble fiber 610 $aTPA 610 $aconsumer evaluation 610 $afatty acid composition 610 $aJuniperus communis L. 610 $aessential oil 610 $asodium nitrite 610 $adry fermented sausage 610 $atraditional wet market 610 $afood product's label 610 $anutritional information 610 $awillingness to pay 610 $ameat 610 $aauthentication 610 $atriacylglycerols 610 $aambient mass spectrometry 610 $aDNA 610 $aPCR 610 $aiota carrageenan 610 $achemical composition 610 $aconsumer acceptance 610 $adescriptive analysis 610 $aham 610 $aostrich 610 $aphosphate 610 $apolysaccharide 610 $aprocessed 610 $arestructured meat 610 $asensory profile 610 $aplant-based meat analog 610 $acommercial texture vegetable protein 610 $atexture soy isolate protein 610 $amethylcellulose 610 $aphosphate elimination 610 $aemulsified meat products 610 $aproteins 610 $astandardized meat matrix 610 $aclean label 610 $anitrites alternatives 610 $aphosphates alternatives 610 $acoffee by-products 610 $achicken burger 610 $ameat formulation 610 $acooking yield 610 $avolatile compounds 610 $awarmed off-flavours 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$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