Series Editor:
Steve Taylor, University of Nebraska, Lincoln, NE, USA
Edited by
Harold Hafs, Rutgers University, New Brunswick, New Jersey
Robert Zimbelman, American Society of Animal Science, Bethesda, Maryland
Description
This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control
fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human
implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat
meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications
provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues.
Paying speical
attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory
characteristics of low-fat meat, animal well being, and new directions for the future.
Included in series
Food Science and Technology
Audience:
This book will be of tremendous interest to food technologists, meat pakers, purveyors, and graduate students and faculty in animal and agricultural science, food technology, and nutrition.
