Hand Book of Processed Functional Meat Products

F. A. Masoodi

ISBN 10: 3031698673 / ISBN 13: 9783031698675

Editore: Springer Nature Switzerland, Springer International Publishing, 2024

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Druck auf Anfrage Neuware - Printed after ordering - 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.

Codice articolo 9783031698675

Dati bibliografici

• Titolo: Hand Book of Processed Functional Meat Products
• Editore: Springer Nature Switzerland, Springer International Publishing
• Data di pubblicazione: 2024
• Lingua: Inglese
• ISBN 10: 3031698673
• ISBN 13: 9783031698675
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 241 L x 160 A x 41 P (millimetri) 241 millimetri di larghezza per 160 millimetri di altezza per 41 millimetri di profondità
• Peso: 1127 grammi

Descrizione articolo

Riassunto

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 classified processed meat in the carcinogenic group. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to content fat, saturated fatty acid, 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 ProcessedFunctional 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, 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, teachersand nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation.

Informazioni sull'autore

Dr. Sajad A. Rather is a Food Safety Officer at Food and Drugs Administration, Jammu and Kashmir, India.

Dr. F. A. Masoodi is a Professor of Food Technology at University of Kashmir, India