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New Strategies for Innovative and Enhanced Meat and Meat Products
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Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues.
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Keywords
- ambient mass spectrometry
- authentication
- beef burgers
- Biology, Life Sciences
- by-products
- chemical composition
- chia oil
- chicken burger
- clean label
- coffee by-products
- Colour
- commercial texture vegetable protein
- consumer acceptance
- consumer evaluation
- cooking yield
- descriptive analysis
- DNA
- dry fermented sausage
- dry fermented sausages
- emulsified meat products
- emulsion gel
- essential oil
- fatty acid composition
- food product’s label
- HAM
- healthier lipid content
- ingredient
- Insects
- iota carrageenan
- Juniperus communis L.
- Mathematics & science
- Meat
- meat extenders
- meat formulation
- meat preparation
- meat products
- meat substitutes
- methylcellulose
- mushrooms
- n/a
- nitrites alternatives
- nutritional information
- oleogel
- Olive oil
- ostrich
- PCR
- Phosphate
- phosphate elimination
- phosphates alternatives
- plant-based meat analog
- plant-based proteins
- polysaccharide
- processed
- Proteins
- pulses
- ready-to-cook
- Reference, information & interdisciplinary subjects
- Research & information: general
- restructured meat
- sensory profile
- sodium nitrite
- soluble fiber
- SPICE
- standardized meat matrix
- sustainability
- Technology, engineering, agriculture
- texture soy isolate protein
- TPA
- traditional wet market
- triacylglycerols
- volatile compounds
- warmed off-flavours
- willingness to pay
Links
DOI: 10.3390/books978-3-0365-4103-7Editions