LEADER 04084nam 22006015 450 001 9910988289403321 005 20250320115252.0 010 $a3-031-78215-1 024 7 $a10.1007/978-3-031-78215-2 035 $a(CKB)38012169200041 035 $a(DE-He213)978-3-031-78215-2 035 $a(MiAaPQ)EBC31973350 035 $a(Au-PeEL)EBL31973350 035 $a(EXLCZ)9938012169200041 100 $a20250320d2025 u| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHealthier Meat Products /$fedited by Ashok Kumar Pathera, Harsh Kumar, Sanjay Yadav 205 $a1st ed. 2025. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025. 215 $a1 online resource (VIII, 435 p. 27 illus.) 311 08$a3-031-78214-3 327 $aConsumer's attitude and consumption pattern of meat products -- Production practices for healthier meat production -- Status and future of healthier meat products -- Technological strategies in healthier meat processing -- Meat products enriched with antimicrobials -- Meat products enriched with antioxidants -- Meat products enriched with herbs, spices and essential oils -- Meat products with dietary fibres -- Fermented/Probiotic meat products -- Meat products with bioactive peptides -- Meat products with modified fatty acid profile -- Meat products enriched with micronutrients -- Meat products with encapsulated bioactive ingredients -- Meat products with soy -- Meat products with low cholesterol -- Meat products with low salt/sodium -- Meat products with low fat/fatreplacers -- Meat products with low nitrites -- Marinated meat products -- Ethnic/cultural meat products. 330 $aMeat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals. The perception of meat as a beneficial source of nutrients and a healthy food has been somewhat diminished due to its elevated levels of saturated fatty acids and cholesterol, which have frequently been associated with various health complications. Over the previous decades, scholars have tried to enhance the perception of processed meat products by designing and formulating healthier processed and value-added meat products. This has been achieved by incorporating ingredients that are deemed beneficial to health or by decreasing or eliminating detrimental constituents. The findings of such research have been disseminated through scholarly publications, including research articles and patents. Healthier Meat Products introduces readers to meat products enriched with antioxidants, antimicrobials, bioactivecompounds, dietary fibers and lower levels of salt and nitrite, with a focus on healthier choices. By exploring these alternative approaches, readers gain a deeper understanding of how these products are developed, their nutritional profiles and their potential to transform our food system. The book covers the most recent advances in the production of processed meat products that promote health and wellness based on the existing scientific literature. 606 $aFood science 606 $aFood$xSafety measures 606 $aFood$xMicrobiology 606 $aFood Science 606 $aFood Engineering 606 $aFood Safety 606 $aFood Microbiology 615 0$aFood science. 615 0$aFood$xSafety measures. 615 0$aFood$xMicrobiology. 615 14$aFood Science. 615 24$aFood Engineering. 615 24$aFood Safety. 615 24$aFood Microbiology. 676 $a641.3 676 $a664 702 $aKumar Pathera$b Ashok$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aHarsh Kumar$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aYadav$b Sanjay$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910988289403321 996 $aHealthier Meat Products$94347158 997 $aUNINA