New Strategies for Innovative and Enhanced Meat and Meat Products

Delgado-Pando, Gonzalo ; Pintado, Tatiana

Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022

Online E-Book - 212

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View record at Directory of Open Access Books (Volltext)

Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.

Titel:	New Strategies for Innovative and Enhanced Meat and Meat Products
Autor/in / Beteiligte Person:	Delgado-Pando, Gonzalo ; Pintado, Tatiana
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022
Medientyp:	E-Book
Umfang:	212
ISBN:	978-3-0365-4104-4 (print) ; 978-3-0365-4103-7 (print)
DOI:	10.3390/books978-3-0365-4103-7
Schlagwort:	oleogel emulsion gel dry fermented sausages healthier lipid content chia oil olive oil spice ingredient colour ready-to-cook meat preparation meat extenders meat products meat substitutes sustainability plant-based proteins insects by-products pulses mushrooms beef burgers soluble fiber TPA consumer evaluation fatty acid composition Juniperus communis L. essential oil sodium nitrite dry fermented sausage traditional wet market food product’s label nutritional information willingness to pay meat authentication triacylglycerols ambient mass spectrometry DNA PCR iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich phosphate polysaccharide processed restructured meat sensory profile plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose phosphate elimination emulsified meat products proteins standardized meat matrix clean label nitrites alternatives phosphates alternatives coffee by-products chicken burger meat formulation cooking yield volatile compounds warmed off-flavours bic Book Industry Communication:G Reference, information & interdisciplinary subjects:GP Research & information: general bic Book Industry Communication:P Mathematics & science:PS Biology, life sciences bic Book Industry Communication:T Technology, engineering, agriculture
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: application/octet-stream Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20220621_9783036541044_17

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