Processed Meats book cover

Processed Meats

Improving Safety, Nutrition and Quality

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies.

Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included.

With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.

professionals working in the processed meat industry and academics studying processed meats

Hardbound, 752 Pages

Published: July 2011

Imprint: Woodhead Publishing

ISBN: 978-1-84569-466-1


  • Provides a wealth of information related to the safety of meat (microbiological and toxicological), the nutritional quality of processed meats, and factors influencing their eating quality., Food Science and Technology


  • Part 1 Processed meats: Market-driven changes, legislative issues and product development: Consumer demands and regional preferences for meat; Processed meat products: Consumer trends and emerging markets; Food safety and processed meats: Globalisation and the challenges; Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: Significance and contamination in processed meats; The use of irradiation in processed meat products; Regulation of processed meat labels in the European Union; Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products. Part 2 Ingredients: Past and future roles in processed meat manufacture: Scientific modeling of blended meat products; Blood by-products as ingredients in processed meat; Utilisation of hydrocolloids in processed meat systems; Use of cold-set binders in meat systems; Using natural antimicrobials to improve the safety and shelf-life stability of processed meat products; Reducing salt in processed meat products; Reducing fats in processed meat products; The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability; Use of probiotics and prebiotics in meat products. Part 3 Processing technologies: Past and future roles in processed meat manufacture: Marinating and enhancement of the nutritional content of processed meat products; Improving the quality of restructured and convenience meat products; Heat and processing generated contaminants in processed meats; Improving the sensory quality of cured and fermented meat products; Improving the sensory and nutritional quality of smoked meat products; Online quality assessment of processed meats; Impact of refrigeration on processed meat safety and quality; Recent advances in the application of high pressure technology to processed meat products; Effects of novel thermal processing technologies on the sensory quality of meat and meat products; Packaging of cooked-meats and muscle-based convenience-style processed foods.


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