Elsevier Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Consumers seek meat products that are nutritionally-balanced, contain fewer added ingredients and have excellent sensory characteristics. Processed meats must also be safe to eat. Producing products that fulfill these requirements is not a trouble-free task. This book outlines key issues in these areas. Part one outlines market-driven changes in processed meat products. Further sections of the book focus on advances in meat product formulation and processing technologies to improve product quality. Aspects covered include scientific modelling of blended meat products, use of natural ingredients, the quality of restructured meat products and the application of sensory science in product development, among other topics. Key Features: provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment; outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat; discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability. Contents: Part 1 Processed meats: Market-driven changes, legislative issues and product development: Consumer demands and regional preferences for meat; Processed meat products: Consumer trends and emerging markets; Food safety and processed meats: Globalisation and the challenges; Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: Significance and contamination in processed meats; The use of irradiation in processed meat products; Regulation of processed meat labels in the European Union; Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products. Part 2 Ingredients: Past and future roles in processed meat manufacture: Scientific modeling of blended meat products; Blood by-products as ingredients in processed meat; Utilisation of hydrocolloids in processed meat systems; Use of cold-set binders in meat systems; Using natural antimicrobials to improve the safety and shelf-life stability of processed meat products; Reducing salt in processed meat products; Reducing fats in processed meat products; The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability; Use of probiotics and prebiotics in meat products. Part 3 Processing technologies: Past and future roles in processed meat manufacture: Marinating and enhancement of the nutritional content of processed meat products; Improving the quality of restructured and convenience meat products; Heat and processing generated contaminants in processed meats; Improving the sensory quality of cured and fermented meat products; Improving the sensory and nutritional quality of smoked meat products; Online quality assessment of processed meats; Impact of refrigeration on processed meat safety and quality; Recent advances in the application of high pressure technology to processed meat products; Effects of novel thermal processing technologies on the sensory quality of meat and meat products; Packaging of cooked-meats and muscle-based convenience-style processed foods.