Joseph P. Kerry, "Processed Meats: Improving Safety, Nutrition and Quality"
English | ISBN: 184569466X | 2011 | PDF | 752 pages | 7.9 MB
Consumers demand meat products that are nutritionally-balanced, free from added ingredients and of good sensory quality. It is also essential that processed meats are safe to eat. Producing these types of meat products is not an easy task.
This book would provide professionals with the information they require to satisfy consumer demands for higher quality meat products. After an overview of the current market, chapters cover ingredient options for clean label production, the latest formulation processing technologies and product evaluation, especially sensory methods.