Muscle Foods pp 106-162 | Cite as

Processed Meats/Poultry/Seafood

  • James R. Claus
  • Jhung-Won Colby
  • George J. Flick


Diversity is one of many very desirable characteristics of processed muscle foods. Processed muscle foods are convenient, versatile, and wholesome, and contribute positively to the diet by providing an excellent source of high-quality digestible protein (amount and proportion of essential amino acids), water-soluble vitamins (B vitamins), fat-soluble vitamins (A, D, E, K), minerals (very bioavailable heme iron, zinc), and essential fatty acids.


Myofibrillar Protein Mince Meat Meat Batter Freeze Surimi Meat Block 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Selected References

  1. AMI. 1982. Good Manufacturing Practices; Number two; Fermented Dry and Semi-dry Sausage. American Meat Institute, Arlington, VA.Google Scholar
  2. Bechtel, Peter (ed.). 1986. Muscle as Food. Academic Press, Orlando, FL.Google Scholar
  3. Bender, Arnold, Food Processing and Nutrition. Academic Press, New York.Google Scholar
  4. deHoll, John and Jan deHoll. 1983. Encyclopedia of Labeling Meat and Poultry Products, 6th ed. Meat Plant Magazine, St. Louis, MO.Google Scholar
  5. Giese, J. 1992. Advances in microwave food processing, Food Technol. 46 (9): 118–123.Google Scholar
  6. Gillies, Martha. 1975. Fish and Shellfish Processing. Noyes Data Corporation, Park Ridge, NJ.Google Scholar
  7. Judge, Max, Elton Aberle, John Forrest, Harold Hedrick, and Robert Merkel. 1989. Principles of Meat Science, 2nd ed. Dubuque Iowa, Kendall/Hunt Publishing Co.Google Scholar
  8. Kulp, Karel and Robert Loewe (ed.). 1990. Batters and Breadings in Food Processing. St. Paul, American Association of Cereal Chemists, Inc.Google Scholar
  9. Lawrie, Ralston, 1985. Meat Science, 4th ed. Pergamon Press, New York.Google Scholar
  10. Long, Lucy, Stephan Komarik, and Donald Tressler, 1982. Food Products Formulary, Volume 1 Meats, Poultry, Fish, Shellfish, 2nd ed. AVI Publishing Co., Westport, CT.Google Scholar
  11. Lopez, Anthony. 1981. A Complete Course in Canning. The Canning Trade, Inc.Google Scholar
  12. Martin, Roy and George Flick. 1990. The Seafood Industry. Van Nostrand Reinhold, New York.CrossRefGoogle Scholar
  13. Martin, Roy and Robert Collette. 1990. Engineered Seafood Including Surimi. Noyes Data Corporation, Park Ridge, NJ.Google Scholar
  14. Ockerman, Herbert. 1989. Sausage and Processed Meat Formulations. Van Nostrand Reinhold, New York.Google Scholar
  15. Olson, Dennis. 1990. A new method for product formulation, Part I. Meat amp Poultry 36 (3): 36–39.Google Scholar
  16. Pearson, Albert and F. Warren Tauber. 1984. Processed Meats, 2nd ed. Van Nostrand Reinhold, New York.Google Scholar
  17. Price, James and Bernard Schweigert (ed.). 1987. The Science of Meat and Meat Products, 3rd ed. Food & Nutrition Press, Inc., Westport, CT.Google Scholar
  18. Romans, John, William Costello, Kevin Jones, C. Wendall Carlson, and P. Thomas Ziegler. 1985. The Meat We Eat. Danville, IL. The Interstate Printers and Publishers, Inc.Google Scholar
  19. Rust, Robert. 1977. Sausage and Processed Meats Manufacturing. American Meat Institute, Arlington, VA.Google Scholar
  20. Sikorski, Zdzislaw. 1990. Seafood: Resources, Nutritional Composition, and Preservation. CRC Press, Boca Raton, FL.Google Scholar
  21. USDA. 1984. Control of added substances and labeling requirements for cured pork products; Updating provisions. Fed. Reg. 49: 14856–14887.Google Scholar
  22. USDA. 1988. Standards for frankfurters and similar cooked sausages. Fed. Reg. 53: 8425.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • James R. Claus
  • Jhung-Won Colby
  • George J. Flick

There are no affiliations available

Personalised recommendations