Meat Product Quality Improvement
Strategies and Technology
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Beschreibung
This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Meat Product Quality Improvement: Strategies and Technology aims to provide healthy meat products, including the techniques, processing conditions, and ingredients used for meat products in manufacture.
This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Meat Product Quality Improvement: Strategies and Technology aims to provide healthy meat products, including the techniques, processing conditions, and ingredients used for meat products in manufacture.
Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts
Autor*in
José Manuel Lorenzo Rodriguez
Themen in »Meat Product Quality Improvement«
Natural antioxidant Bioactive compounds Hydrogelled emulsions Sodium reduction Prebiotic fiber