Description
Book SynopsisIntroduction to meat processing industry.- Structure, composition, nutritive value and biochemistry of post-mortem muscle.- Quality requirements of meat for processing.- Processed meat products.- Herbs, spices and condiments for processed meat products.- Introduction to functional meat products.- Design and development of meat-based functional foods.- Reduced and low fat meat products.- Probiotic meat products.- Low salt meat products.- Nitrite reduction or replacement in processed meat products.- Natural antioxidants and antimicrobials in processed meat products.- Application of enzymes in processed meat products.- Cultured meat.- Reduction of carcinogenic N-nitroso compounds and polycylic aromatic hydrocarbons (PAHs) in processed meat products.- Nanotechnology in meat processing industry.- Current techniques and technologies of meat quality evaluation.- Innovation in sensory assessment of processed meat products.- Authentication of processed meat products.- Market, regulatory and consumer challenges of functional meat products.- Advances in production of low fat meat products.- 3D printing in the development of meat based products.- Valorization of meat waste and by-products.- Environmental issue of meat.
