Production and Processing of Healthy Meat, Poultry and Fish Products

AvA.M. Pearson,T.R. Dutson

Häftad, Engelska, 2012

Del i serien Advances in Meat Research

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Beskrivning

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

Produktinformation

Utgivningsdatum:2012-11-26
Mått:155 x 235 x 21 mm
Vikt:587 g
Format:Häftad
Språk:Engelska
Serie:Advances in Meat Research
Antal sidor:367
Förlag:Springer-Verlag New York Inc.
ISBN:9781461284291

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Innehållsförteckning

Demand For Healthful Meat, Poultry And Fish Products. Contribution of Meat, Fish and Poultry to the Human Diet. Labeling of Healthful Meat, Poultry and Fish Products. Principles and Applications in Production of Low Fat Meat, Poultry and Fish Products. Reduction of Sodium Levels in Meat, Poultry and Fish Products. Reducing the Fat Content in Meat, Poultry and Fish Products by Trimming Excess Fat. Reduction of Fat Content in Meat, Poultry and Fish by Production Practices. Fat Mimetic and Synthetic Fat Replacers. Use of Additives in Production of Low Fat Meat, Poultry and Fish Products. Production of Low Fat Ground Beef. Production of Reduced and Low Fat Sausages. Overcoming Flavor and Color Problems in Low Fat Products. Reducing Salt (Sodium) Levels in Processed Meat, Poultry and Fish Products. Healthful Fish Products. Marketing of Healthful Meat, Poultry and Fish Products. Index