Daniel Franco – författare

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels.

The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices.

Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products.

Key Features:

The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels.

The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices.

Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products.

Key Features:

The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

This book is devoted to Prof. Juan J. Nieto, on the occasion of his 60th birthday. Juan José Nieto Roig (born 1958, A Coruña) is a Spanish mathematician, who has been a Professor of Mathematical Analysis at the University of Santiago de Compostela since 1991. His most influential contributions to date are in the area of differential equations. Nieto received his degree in Mathematics from the University of Santiago de Compostela in 1980. He was then awarded a Fulbright scholarship and moved to the University of Texas at Arlington where he worked with Professor V. Lakshmikantham. He received his Ph.D. in Mathematics from the University of Santiago de Compostela in 1983. Nieto''s work may be considered to fall within the ambit of differential equations, and his research interests include fractional calculus, fuzzy equations and epidemiological models. He is one of the world’s most cited mathematicians according to Web of Knowledge, and appears in the Thompson Reuters Highly Cited Researchers list. Nieto has also occupied different positions at the University of Santiago de Compostela, such as Dean of Mathematics and Director of the Mathematical Institute. He has also served as an editor for various mathematical journals, and was the editor-in-chief of the journal Nonlinear Analysis: Real World Applications from 2009 to 2012. In 2016, Nieto was admitted as a Fellow of the Royal Galician Academy of Sciences. This book consists of contributions presented at the International Conference on Nonlinear Analysis and Boundary Value Problems, held in Santiago de Compostela, Spain, 4th-7th September 2018. Covering a variety of topics linked to Nieto’s scientific work, ranging from differential, difference and fractional equations to epidemiological models and dynamical systems and their applications, it is primarily intended for researchers involved in nonlinear analysis and boundary value problems in a broad sense.