Buch, Englisch, 478 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 878 g
Meat Quality and Processed Meat Products
Buch, Englisch, 478 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 878 g
ISBN: 978-0-367-34123-7
Verlag: CRC Press
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels.
The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices.
Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products.
Key Features:
- Comprehensively presents and discusses the wealth of information about pork products
- Includes specific details about the processing, quality of final products and innovation in the industry
- Presents innovative, health-oriented approaches to making traditional and commercial pork products
- Discusses healthier pork meat products that address consumer trends and government recommendations
The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Pig: Breeds, Production, Meat Quality and Market. An Overview.
Dry-Cured Ham.
Dry-cured shoulder "Lacón": Manufacture process, chemical composition and shelf life.
Fresh Pork Sausage: Manufacture Process, Chemical Composition and Shelf Life.
Chorizo and chouriço de carne: varieties, composition, making process, and shelf life.
Pork Sausages in Asia.
Traditional pork sausages elaborate in Serbia: manufacture process, chemical composition and shelf life.
Development of innovative dry-cured product from pork shoulder. The "Cuore Di Spalla" case of study: salting time optimization according to the employed crossbreed.
Traditional pork sausages elaborate in Bulgaria – composition and shelf life.
Traditional pork sausages elaborate in Brazil – Manufacture, Process, Chemical Composition and Shelf Life.
Indian Traditional Pork Products and their Quality Attributes.
Italian Salami: a Comprehensive Analysis.
Salchichón (Spanish dry-cured sausage): An integral point of view through culture, technology and innovation aspects.
Manufacture of whole muscle cook-in ham.
Bacon: The processing, shelf life, and macronutrient composition of bacon manufactured from pork bellies.
Bologna sausages: manufacture process, physicochemical composition, and shelf life.
"Morcilla" and "butifarra" sausage: manufacture process, chemical composition and shelf life.
Morcela de Arroz sausage: manufacture process, chemical composition and shelf life.
