Pork: Meat Quality and Processed Meat Products - Couverture rigide

 
9780367341237: Pork: Meat Quality and Processed Meat Products
Couverture rigide
ISBN 10 : 0367341239 ISBN 13 : 9780367341237
Editeur : CRC Press, 2021

Synopsis

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels.

The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices.

Pork: Meat Quality and Processed Meat Products

 delves into the various

kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products.

Key Features:

  • Comprehensively presents and discusses the wealth of information about pork products

  • Includes specific details about the processing, quality of final products and innovation in the industry

  • Presents innovative, health-oriented approaches to making traditional and commercial pork products

    • Discusses healthier pork meat products that address consumer trends and government recommendations

    • The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

    Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

    À propos de l?auteur

    Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo

    Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

    Éditeur
    CRC Press
    Date d'édition
    2021
    Langue
    anglais
    ISBN 10 
    0367341239
    ISBN 13 
    9780367341237
    Reliure
    Relié
    Nombre de pages
    457
    Éditeur
    Munekata Paulo E. S., Paterio Mirian, Franco Daniel, Lorenzo Jos M.
    Coordonnées du fabricant
    non disponible
    Personne responsable
    gpsr@libri.de
    gpsr@libri.de

    Friedensallee 273
    Hamburg
    22763
    Allemagne

    Autres éditions populaires du même titre

    9781032059792: Pork: Meat Quality and Processed Meat Products

    Edition présentée

    ISBN 10 :  1032059796 ISBN 13 :  9781032059792
    Editeur : CRC Press, 2024
    Couverture souple