Processed Meats

Processed Meats

Improving Safety, Nutrition and Quality

1st Edition - July 14, 2011

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  • Editors: Joseph P. Kerry, John F. Kerry
  • Paperback ISBN: 9780081017265
  • eBook ISBN: 9780857092946

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Description

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.

Key Features

  • Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment
  • Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat
  • Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Readership

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

Table of Contents

  • Contributor contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Part I: Processed meats: market-driven changes, legislative issues and product development

    Chapter 1: Consumer demands and regional preferences for meat

    Abstract:

    1.1 Introduction

    1.2 The effect of taste on meat consumption

    1.3 The effect of choice on meat consumption

    1.4 Determinates of consumer demand for meat

    1.5 Consumption patterns of meat and economic data for selected countries

    1.6 Future trends in meat consumption

    Chapter 2: Processed meat products: consumer trends and emerging markets

    Abstract:

    2.1 Introduction: processed meats and modern life dilemmas

    2.2 Consumer judgment of meat quality

    2.3 Ongoing consumer trends

    2.4 New positioning strategies for the meat industry

    2.5 Emerging markets

    2.6 Future trends

    Chapter 3: Food safety and processed meats: globalisation and the challenges

    Abstract:

    3.1 Introduction

    3.2 Trade liberalisation

    3.3 Safety of processed meat from a nutritional point of view

    3.4 Conclusions

    Chapter 4: Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: significance and contamination in processed meats

    Abstract:

    4.1 Introduction

    4.2 Listeria monocytogenes

    4.3 Escherichia coli

    4.4 Salmonella

    4.5 Conclusions

    4.7 Appendix: glossary

    Chapter 5: The use of irradiation in processed meat products

    Abstract:

    5.1 Introduction

    5.2 Control of pathogens in processed meat products

    5.3 Effects of irradiation on meat quality

    5.4 Prevention of quality changes in irradiated processed meat

    5.5 Future trends

    5.6 Acknowledgement

    Chapter 6: Regulation of processed meat labels in the European Union

    Abstract:

    6.1 Introduction

    6.2 The European Union (EU) general food law regulation

    6.3 Labelling and claims rules

    6.4 Other measures

    6.5 Codex Alimentarius (‘food code’)

    6.6 Provision of food information to consumers

    Chapter 7: Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products

    Abstract:

    7.1 Introduction

    7.2 Past and present status of sensory-based quality control in processed meats

    7.3 State of the art: an overview of specific sensory science methodologies and approaches used for processed meat product development

    7.4 Future trends: a holistic implementation of sensory science at key stages of meat product development

    7.5 Conclusions: success in processed meat product production development – sensory science-based development of successful consumer processed meat products

    7.6 Case studies

    7.7 Acknowledgements

    Chapter 8: Scientific modeling of blended meat products

    Abstract:

    8.1 Introduction

    8.2 The least-cost formulation (LCF) model

    8.3 Linear science-based models for meat product properties

    8.4 Solving the least-cost formulation–science-based formulation (LCF-SBF) problem

    8.5 Advanced topics

    8.6 Conclusions

    Part II: Ingredients: past and future roles in processed meat manufacture

    Chapter 9: Blood by-products as ingredients in processed meat

    Abstract:

    9.1 Introduction: blood characterisation, recovery and processing

    9.2 Applications of blood in processed meat products

    9.3 Future trends

    9.4 Sources of further information and advice

    Chapter 10: Utilisation of hydrocolloids in processed meat systems

    Abstract:

    10.1 Introduction

    10.2 The meat matrix

    10.3 Challenges faced by the meat industry today

    10.4 Regulation and scrutiny concerning hydrocolloid usage in processed meats

    10.5 Application of hydrocolloids in processed meats

    10.6 Future trends and conclusions

    Chapter 11: Use of cold-set binders in meat systems

    Abstract:

    11.1 Introduction

    11.2 Meat source

    11.3 Traditional restructured meat products

    11.4 Cold-set binders

    11.5 Particle size reduction

    11.6 Binder comparisons

    11.7 Advantages of restructuring

    11.8 Advantages of cold-set binding

    11.9 Restructured meat products quality control

    Chapter 12: Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products

    Abstract:

    12.1 Introduction

    12.2 Range of natural antimicrobials for food application

    12.3 Combined effect of natural antimicrobials and/or other barriers

    12.4 Food grade sanitisers: natural adjuncts as indirect sanitisers

    12.5 Advantages of natural antimicrobials and new perspectives for their application

    Chapter 13: Reducing salt in processed meat products

    Abstract:

    13.1 Introduction

    13.2 Influences of salt on processed meats

    13.3 Development of processed meats with low salt content

    Chapter 14: Reducing fats in processed meat products

    Abstract:

    14.1 Introduction: importance of reducing fat in processed meat products

    14.2 Role of fat in processed meat products

    14.3 Consequences of reducing fat in processed meats from an organoleptic and functional perspective

    14.4 Technological methods to reduce fat

    14.5 Saturated fat replacement using healthier fats

    14.6 Alternative fat-replacing ingredients

    14.7 Future trends

    14.8 Sources of further information and advice

    Chapter 15: The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability

    Abstract:

    15.1 Introduction

    15.2 Nutraceuticals and processed meats

    15.3 Product quality

    15.4 Microbial safety

    15.5 Acceptability

    15.6 Future trends

    Chapter 16: Use of probiotics and prebiotics in meat products

    Abstract:

    16.1 Introduction

    16.2 Probiotics

    16.3 Probiotics and meat fermentation

    16.4 Prebiotics

    16.5 Meat protein-derived prebiotic peptides

    16.6 Prebiotics and meat products

    16.7 Future trends

    Part III: Processing technologies: past and future roles in processed meat manufacture

    Chapter 17: Marinating and enhancement of the nutritional content of processed meat products

    Abstract:

    17.1 Introduction

    17.2 Background and terminology associated with marinating

    17.3 Marinade action: absorption and retention in a marinating system

    17.4 Functional ingredients of marinating

    17.5 Methods of marinade delivery

    17.6 Established effects of marinating

    17.7 The significance of sensory evaluation in determining quality of marinated products

    17.8 Future research in marinating technology

    Chapter 18: Improving the quality of restructured and convenience meat products

    Abstract:

    18.1 Introduction

    18.2 Restructured whole-tissue and convenience meat products

    18.3 Quality issues of restructured whole-tissue and convenience meat products

    18.4 Improving product quality

    18.5 Future trends

    18.6 Sources of further information and advice

    Chapter 19: Heat and processing generated contaminants in processed meats

    Abstract:

    19.1 Polycyclic aromatic hydrocarbons (PAHs)

    19.2 Biogenic amines (BAs)

    19.3 N-nitroso amines (NAs)

    19.4 Heterocyclic amines (HAs)

    19.5 Conclusions

    19.6 Acknowledgement

    Chapter 20: Improving the sensory quality of cured and fermented meat products

    Abstract:

    20.1 Introduction

    20.2 Biochemical basis for flavour development

    20.3 Basis for colour and texture development in cured meats

    20.4 Processing factors affecting sensory quality of cured meats

    20.5 Trends to accelerate the processes and/or improve the sensory quality of cured meat products

    Chapter 21: Improving the sensory and nutritional quality of smoked meat products

    Abstract:

    21.1 The process of smoking muscle food products

    21.2 Advantages of using natural smoke condensates compared with traditional smoking technologies

    21.3 Application methods of liquid smoke condensates to muscle-based food products

    21.4 Conclusions and future trends

    Chapter 22: Online quality assessment of processed meats

    Abstract:

    22.1 Introduction

    22.2 Meat composition and attributes

    22.3 Visual inspection of products

    22.4 Food safety

    22.5 Automation and integration of the quality measurements

    22.6 Sources of further information and advice

    Chapter 23: Impact of refrigeration on processed meat safety and quality

    Abstract:

    23.1 Introduction

    23.2 Current understanding of the impact of refrigeration on processed meat safety and quality

    23.3 Advances in technology and practice to improve processed meat safety and quality

    23.4 Future trends

    Chapter 24: Recent advances in the application of high pressure technology to processed meat products

    Abstract:

    24.1 Introduction

    24.2 Effect of high pressure on the quality of meat and meat products

    24.3 Pressure-processed meat products

    24.4 Microbial control in meat and meat products using high pressure

    24.5 New applications of high pressure technology in the meat industry

    24.6 Future trends in high pressure processing

    Chapter 25: Effects of novel thermal processing technologies on the sensory quality of meat and meat products

    Abstract:

    25.1 Introduction

    25.2 Meat quality

    25.3 Thermal processing

    25.4 Thermal processing methods

    25.5 Consumer preference

    25.6 Future trends

    25.7 Sources of further information and advice

    Chapter 26: Packaging of cooked meats and muscle-based, convenience-style processed foods

    Abstract:

    26.1 Introduction

    26.2 Cooked meat products

    26.3 Definition of packaging and its functions

    26.4 Influence of key trends on consumer behaviour

    26.5 Consumer trends in food packaging

    26.6 Choosing packaging materials for cooked meat products

    26.7 Packaging materials and forms used on cooked meats and muscle-based, convenience-style food products

    26.8 Developments and recent advances in the use of packaging materials for cooked meats and muscle-based, convenience-style food products

    26.9 Future trends

    Index

Product details

  • No. of pages: 752
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: July 14, 2011
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780081017265
  • eBook ISBN: 9780857092946

About the Editors

Joseph P. Kerry

Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods.

Affiliations and Expertise

University College Cork, Ireland

John F. Kerry

Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.

Affiliations and Expertise

Echo Ovens Ltd., Ireland

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