Production and Processing of Healthy Meat, Poultry and Fish Products

  • A. M. Pearson
  • T. R. Dutson

Part of the Advances in Meat Research book series (ADMERE, volume 11)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. T. F. T. Antonios, G. A. MacGregor
    Pages 84-100
  3. A. H. Kirton, J. N. Clarke, C. A. Morris, P. A. Speck
    Pages 118-149
  4. D. L. Huffman, R. D. Huffman
    Pages 226-241
  5. J. F. Price
    Pages 242-256
  6. F. J. Monahan, D. J. Troy
    Pages 257-281
  7. D. M. Smith
    Pages 298-320
  8. M. T. Morrissey
    Pages 321-346
  9. Back Matter
    Pages 361-367

About this book

Introduction

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.

Keywords

additives amines food food industry nutrition processing

Editors and affiliations

  • A. M. Pearson
    • 1
  • T. R. Dutson
    • 2
  1. 1.College of Agricultural SciencesOregon State UniversityCorvallisUSA
  2. 2.College of Agricultural Sciences, Agricultural Experimental StationOregon State UniversityCorvallisUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-1125-6
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4612-8429-1
  • Online ISBN 978-1-4613-1125-6
  • About this book