Meat Product Quality Improvement

Strategies and Technology

AvJosé Manuel Lorenzo Rodriguez

Inbunden, Engelska, 2026

Del i serien Methods and Protocols in Food Science

2 730 kr

Kommande

Beskrivning

This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Meat Product Quality Improvement: Strategies and Technology aims to provide healthy meat products, including the techniques, processing conditions, and ingredients used for meat products in manufacture.

Produktinformation

Utgivningsdatum:2026-10-22
Mått:178 x 254 x undefined mm
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:160
Förlag:Springer-Verlag New York Inc.
ISBN:9781071654590

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Production of Burgers Rich in n-3 PUFAs Using Microencapsulated Chia and Linseed Oils.- Alheiras with improved lipid profile using gelled emulsions with vegetable oils.- Production of Low-Fat Bologna-Type Sausages Using Oleogel Rich in Oleic Acid.- Elaboration of Low-Sodium Dry-Cured Rabbit Leg.- Elaboration of Dry-cured Foal Cecina Using Kombu Seaweed as a Partial NaCl Replacer.- Edible mushrooms in the elaboration of reduced salt and fat emulsions.- Low Sodium Chicken Nuggets.- Purple sweet potato (Ipomea Batata L.) peel to enhance the self-life of beef patties.- Addition of xoconostle (Opuntia joconostle) peel extracts as an antioxidant in Mexican Chorizo.- Beef patties elaborated with natural antioxidants derived from encapsulated kiwi peel extracts.- Elderberry (Sambucus nigra L.) as natural colorant to extent the beef Burger self-life.- Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fibre Application.- Development of beef burgers with encapsulated prickly pear peel extract.- Application of High-Power Ultrasound and Bamboo Fiber for Phosphate-Free Meat Emulsion Production.- Enhancing Hybrid Burger Quality: The Impact of Pitaya and Açaí Extracts on the Physicochemical Characteristics.- Lactiplantibacillus plantarum BFL as probiotic source in Salamines criollos.- Reformulation of dry fermented sausages (Chorizo) with probiotic.

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Meat Product Quality Improvement

Strategies and Technology

AvJosé Manuel Lorenzo Rodriguez

Inbunden, Engelska, 2026

Del i serien Methods and Protocols in Food Science

2 730 kr

Kommande

Beskrivning

Produktinformation

Utgivningsdatum:2026-10-22
Mått:178 x 254 x undefined mm
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:160
Förlag:Springer-Verlag New York Inc.
ISBN:9781071654590

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Production of Burgers Rich in n-3 PUFAs Using Microencapsulated Chia and Linseed Oils.- Alheiras with improved lipid profile using gelled emulsions with vegetable oils.- Production of Low-Fat Bologna-Type Sausages Using Oleogel Rich in Oleic Acid.- Elaboration of Low-Sodium Dry-Cured Rabbit Leg.- Elaboration of Dry-cured Foal Cecina Using Kombu Seaweed as a Partial NaCl Replacer.- Edible mushrooms in the elaboration of reduced salt and fat emulsions.- Low Sodium Chicken Nuggets.- Purple sweet potato (Ipomea Batata L.) peel to enhance the self-life of beef patties.- Addition of xoconostle (Opuntia joconostle) peel extracts as an antioxidant in Mexican Chorizo.- Beef patties elaborated with natural antioxidants derived from encapsulated kiwi peel extracts.- Elderberry (Sambucus nigra L.) as natural colorant to extent the beef Burger self-life.- Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fibre Application.- Development of beef burgers with encapsulated prickly pear peel extract.- Application of High-Power Ultrasound and Bamboo Fiber for Phosphate-Free Meat Emulsion Production.- Enhancing Hybrid Burger Quality: The Impact of Pitaya and Açaí Extracts on the Physicochemical Characteristics.- Lactiplantibacillus plantarum BFL as probiotic source in Salamines criollos.- Reformulation of dry fermented sausages (Chorizo) with probiotic.