Woodhead Publishing Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions

Product Description Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves. Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements. Review Provides a balanced view of different perspectives on meat and meat replacements From the Back Cover <p><i>Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions</i> provides an interdisciplinary view on the production and consumption of food, the challenges to the traditional meat industry, and potential meat replacements.</p> <p>This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage on the nutritional value of meats and meat replacements. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.</p> <p>Intended for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements <i>Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions</i> is sure to be a welcomed reference.</p> About the Author Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus. José Manuel Lorenzo is a Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain and associate professor at the University of Vigo, Spain. He is the author of more than 670 scientific articles, and more than 300 communications to congresses, mostly international. He has edited twelve international books and one national. Moreover, he has written seventy-six chapters in international and national books. He is Chief Editor in Frontiers in Animal Science journal, and Associate Editor of five prestigious journals: Food Analytical Methods, Journal of the Science Food and Agriculture, Animal Science Journal, and Canadian Journal of Animal Science He has also edited several Special Issues for these high impact journals to create more discussion around key aspects of functional food development: innovative technologies, functional ingredients, and food safety and quality.