Processed Meats

1st Edition

Improving Safety, Nutrition and Quality

Editors: Joseph P. Kerry John F. Kerry
Hardcover ISBN: 9781845694661
eBook ISBN: 9780857092946
Imprint: Woodhead Publishing
Published Date: 14th July 2011
Page Count: 752
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Table of Contents

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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


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


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


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


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


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




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


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


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© Woodhead Publishing 2011
Woodhead Publishing
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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

About the Editors

Joseph P. Kerry Editor

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 Editor

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