Production and Processing of Healthy Meat, Poultry and Fish Products

Description

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl­ edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod­ ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6. Front Matter....Pages i-xviii Demand for healthful meat, poultry and fish products....Pages 1-31 Contribution of meat, fish and poultry to the human diet....Pages 32-47 Labeling of low and reduced fat/salt products....Pages 48-64 Principles and applications in production of reduced and low fat products....Pages 65-83 Scientific basis for reducing the salt (sodium) content in food products....Pages 84-100 Reduction of cholesterol levels in meat, poultry and fish products....Pages 101-117 Reducing the fat content by removal of excess fat and by selection....Pages 118-149 Reducing the fat content by production practices....Pages 150-190 Mimetic and synthetic fat replacers for the meat industry....Pages 191-209 Use of additives from plant and animal sources in production of low fat meat and poultry products....Pages 210-225 Production of low fat and reduced fat ground beef....Pages 226-241 Low fat/salt cured meat products....Pages 242-256 Overcoming sensory problems in low fat and low salt products....Pages 257-281 Reducing salt (sodium) levels in processed meat, poultry and fish products....Pages 282-297 Low fat and low salt poultry products....Pages 298-320 Low fat and reduced fat fish products....Pages 321-346 Microbial stability and safety of healthy meat, poultry and fish products....Pages 347-360 Back Matter....Pages 361-367