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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Production and Processing of Healthy Meat, Poultry and Fish Products
• Author: A.M. Pearson, T.R. Dutson
• Language: English
• Binding: Paperback
• Number of pages: 367
• EAN: 9781461284291
• ISBN: 1461284295
• ID: 02643461
• Publisher: Springer-Verlag New York Inc.
• Weight: 593 g
• Dimensions: 235 × 155 × 21 mm
• Date of publishing: 26. November 2012

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