Table of Contents
Preface
Chapter 1. Production and Consumption of Red Meat: A Controversial Issue
(Nene Meltem Keklik, Department of Food Engineering, Sivas Cumhuriyet University, Sivas, Turkey)
Chapter 2. Safety and Quality Assurance in the Domestic Swine Production Chain
(Pierina Visciano, Maria Schirone, Alberto Maria Aldo Olivastri and Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy, and others)
Chapter 3. Preservation of Meat Products: Natural Antimicrobial Agents as an Alternative to Chemical Antimicrobials
(Joana Gomes, Paula Teixeira and Joana Barbosa, LaboratĂłrio Associado, Centro de Biotecnologia e QuĂmica Fina, Escola Superior de Biotecnologia, Universidade CatĂłlica Portuguesa, Porto, Portugal)
Chapter 4. Relevance of Microbial Cultures on the Safety of Fermented Sausages
(Noelia Z. Palavecino Prpich, Marcela P. Castro, MarĂa E. CayrĂ©, Nadia S. Galante and Ernesto Sanabria, Laboratorio de MicrobiologĂa de Alimentos, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Argentina, and others)
Chapter 5. Fat Substitution: Some Strategies to Obtain Healthy Meat Products with Improved Technological Characteristics
(Mara C. Romero, Carina L. Fernández, Ricardo A. Fogar, Mirtha M. Doval, Ana M. Romero and MarĂa A. Judis, Department of Basic and Applied Sciences, Austral Chaco University, Presidencia Roque Sáenz Peña, Chaco, Argentina)
Chapter 6. Towards a New Generation of Meat Products
(Nadia S. Galante, Marcela P. Castro, MarĂa E. CayrĂ©, Noelia Z. Palavecino Prpich and Cristian Herman, Laboratorio de MicrobiologĂa de Alimentos, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Chaco, Argentina, and others)
Index