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Production and processing of healthy meat, poultry and fish products

Author: A M Pearson; Thayne R Dutson
Publisher: London ; New York : Blackie Academic & Professional, 1997.
Series: Advances in meat research, v. 11.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: A M Pearson; Thayne R Dutson
ISBN: 0751403903 9780751403909
OCLC Number: 37979757
Description: xviii, 367 pages : illustrations ; 24 cm.
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
Series Title: Advances in meat research, v. 11.
Responsibility: edited by A.M. Pearson and T.R. Dutson.
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