Meat Products: Chemistry, Consumption and Health Aspects

$195.00

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Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past century has made them more affordable and available. At the same time, meat and meat products have been blamed for causing cancer and degenerative diseases. Information regarding this has been often blatantly controversial, leading to misinterpretation, uncertainty, and fake news.
Rethinking the role of meat in human nutrition is a present challenge for the food industry. To address this, we must look towards green and clean technologies that adhere to the fundamental principles of environmental care.

This book includes comprehensive reviews of hot topics relating to meat products. The reader will find current information and scientific evidence about emerging technologies, modern trends and future perspectives on the subject, with emphasis placed on chemical and health aspects.

The COVID-19 pandemic has proved that we cannot continue with business as usual. The inevitable consequences of “the old normal” (zoonotic disease, antimicrobial resistance, climate change and food insecurity) will not revert. As we move into the next decade and beyond, we need a more healthy, sustainable and fair food system. This book aims to contribute to build a better scenario for subsequent consumer generations. Today more than ever, food scientists are leading actors in the international scene.

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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, Laboratório Associado, Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal)

Chapter 4. Relevance of Microbial Cultures on the Safety of Fermented Sausages
(Noelia Z. Palavecino Prpich, Marcela P. Castro, María E. Cayré, Nadia S. Galante and Ernesto Sanabria, Laboratorio de Microbiología 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 María 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, María E. Cayré, Noelia Z. Palavecino Prpich and Cristian Herman, Laboratorio de Microbiología de Alimentos, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Chaco, Argentina, and others)

Index

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