Pork: Meat Quality and Processed Meat Products - Couverture rigide

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.

A propos du livre

À propos de l'auteur

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

Détails de l'édition

• 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 Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne