Processed meats : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry

• Pubblicazione: Cambridge, : Woodhead Pub., 2011
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (753 p.)
• Disciplina: 664.9
• Soggetto topico: Packing-house products; Meat - Quality; Packing-houses; Meat industry and trade
• Altri autori: KerryJ. P KerryJ. F
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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 ingredien
• Titolo autorizzato: Processed meats
• ISBN: 1-61344-327-7; 0-85709-294-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910808817503321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 211.