Healthy Production and Processing of Meat, Poultry and Fish Products, Volume 11 / Edition 1

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Overview

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Methods of producing reduced fat raw meats will be discussed, as will fat mimetic systems and synthetic fat replacers. There will be emphasis on solving flavor and color problems associated with reduction of fat, salt and cholesterol levels. The book will be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. It will also be of great interest to academic researchers and nutritionists.

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Product Details

  • ISBN-13: 9780751403909
  • Publisher: Springer US
  • Publication date: 7/31/1997
  • Series: Advances in Meat Research Series , #11
  • Edition description: 1997
  • Edition number: 1
  • Pages: 367
  • Product dimensions: 0.94 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

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

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