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Recent Developments in Low Fat Meat Products

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Production and Processing of Healthy Meat, Poultry and Fish Products

tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat;

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Production and Processing of Healthy Meat, Poultry and Fish Products

tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat;

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Handbook of Meat, Poultry and Seafood Quality

of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Meat Products Handbook

role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such;

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Healthy Food Perspectives, Availability and Consumption

ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel;

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Dry-Cured Meat Products

Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes;

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Advanced Technologies for Meat Processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments;

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Developing Food Products for Consumers with Specific Dietary Needs

coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier;

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Handbook of Fat Replacers

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number;

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Handbook of Fermented Meat and Poultry

smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and;

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Lawrie's Meat Science

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations;

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Inspection & Protection of U.S. Meat & Poultry

. In recent years, the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) has monitored numerous recalls of meat and;

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Safety of U.S. Meat & Poultry Products

E.coli (STEC) bacteria since 2006. These strains do not harm cattle but may contaminate meat during slaughter. If humans eat contaminated meat;

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Ingredients in Meat Products

this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal;

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Ingredients in Meat Products

this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal;

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Processed Meats

formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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Dairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative;

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Dairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative;

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Low & High-Fat Diets

In this book, the authors gather and present current research on the myths and reality of low and high-fat diets. Topics include new;

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Thermal Processing of Ready-to-Eat Meat Products

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat;

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Meat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an;

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