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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
Summary:

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the  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: 1. Demand for healthful meat, poultry and fish products / D. A. T. Southgate --
2. Contribution of meat, fish and poultry to the human diet / A. E. Bender --
3. Labeling of low and reduced fat/salt products / J. Quick --
4. Principles and applications in production of reduced and low fat products / A. M. Pearson --
5. Scientific basis for reducing the salt (sodium) content in food products / T. F. T. Antonios and G. A. MacGregor --
6. Reduction of cholesterol levels in meat, poultry and fish products / A. D. Clarke --
7. Reducing the fat content by removal of excess fat and by selection / A. H. Kirton, J. N. Clarke and C. A. Morris --
8. Reducing the fat content by production practices / M. E. Dikeman --
9. Mimetic and synthetic fat replacers for the meat industry / P. J. Shand --
10. Use of additives from plant and animal sources in production of low fat meat and poultry products / S. J. Eilert and R. W. Mandigo --
11. Production of low fat and reduced fat ground beef / D. L. Huffman and R. D. Huffman --
12. Low fat/salt cured meat products / J. F. Price --
13. Overcoming sensory problems in low fat and low salt products / F. J. Monahan and D. J. Troy --
14. Reducing salt (sodium) levels in processed meat, poultry and fish products / J. E. Collins --
15. Low fat and low salt poultry products / D. M. Smith --
16. Low fat and reduced fat fish products / M. T. Morrissey --
17. Microbial stability and safety of healthy meat, poultry and fish products / L. Leistner.
Series Title: Advances in meat research, v. 11.
Responsibility: edited by A.M. Pearson and T.R. Dutson.
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