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| LOW-FAT MEATS
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Design Strategies and Human Implications
To order this title, and for more information, click here
Edited By
Harold Hafs, Rutgers University, New Brunswick, New Jersey
Steve Taylor, University of Nebraska, Lincoln, USA
Robert Zimbelman, American Society of Animal Science, Bethesda, Maryland
Included in series
Food Science and Technology,
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.
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.
Contents
Improving Carcass Composition Through Selective Breeding. Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle.
Human Nutrition and Health Implications of Meat with More Muscle and Less Fat. Human Food Safety Evaluation of Repartitioning Agents.
Evaluating Lower-Fat Meats from and Ethical Perspective: Is "Good for You" Always Good for You? Technology to Assess Carcass and Product
Composition. Meat Evaluation Issues and Alternatives. Strategies for Reduced Fat Processed Meats. Growth, Metabolic Modifiers, And Nutrient
Considerations. The Welfare of Physiologically Modified Animals. Carcass Composition of Animals Given Partitioning Agents. Sensory Characteristics
of Meat from Animals Given Partitioning Agents. Reaction of Livestock Producers to Partitioning Agents. An Overview of the Meat-Packing
Industry and Some Perspectives on Partitioning Agents. Potential to Alter Carcass Composition Through Genetically Modified Animals. Immunological
Approaches to Modify Growth. Index.
| Bibliographic details |
Hardbound, 330 pages, publication date: NOV-1994
ISBN-13: 978-0-12-313260-4
ISBN-10: 0-12-313260-6
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
USD 79.95
GBP 49
EUR 57.95
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Last update: 7 Sep 2009
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