Hand Book of Processed Functional Meat Products / edited by Sajad A. Rather, F. A. Masoodi.

Format:

Book

Contributor:

Rather, Sajad A., editor.

Masoodi, F. A., editor.

Language:

English

Subjects (All):

Food science.

Food--Safety measures.

Food.

Food Science.

Food Engineering.

Food Safety.

Local Subjects:

Food Science.

Food Engineering.

Food Safety.

Physical Description:

1 online resource (633 pages)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2024.

Summary:

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds. Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.

Contents:

Introduction 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.

Notes:

Includes bibliographical references and index.

ISBN:

3-031-69868-1