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Production and Processing of Healthy Meat, Poultry and Fish Products

  • Book
  • © 1997

Overview

Editors:
  1. A. M. Pearson

    1. College of Agricultural Sciences, Oregon State University, Corvallis, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. T. R. Dutson

    1. College of Agricultural Sciences, Agricultural Experimental Station, Oregon State University, Corvallis, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Meat Research (ADMERE, volume 11)

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xviii
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  2. Demand for healthful meat, poultry and fish products

    • D. A. T. Southgate
    Pages 1-31

  3. Contribution of meat, fish and poultry to the human diet

    • A. E. Bender
    Pages 32-47

  4. Labeling of low and reduced fat/salt products

    • J. Quick
    Pages 48-64

  5. Principles and applications in production of reduced and low fat products

    • A. M. Pearson
    Pages 65-83

  6. Scientific basis for reducing the salt (sodium) content in food products

    • T. F. T. Antonios, G. A. MacGregor
    Pages 84-100

  7. Reduction of cholesterol levels in meat, poultry and fish products

    • A. D. Clarke
    Pages 101-117

  8. Reducing the fat content by removal of excess fat and by selection

    • A. H. Kirton, J. N. Clarke, C. A. Morris, P. A. Speck
    Pages 118-149

  9. Reducing the fat content by production practices

    • M. E. Dikeman
    Pages 150-190

  10. Mimetic and synthetic fat replacers for the meat industry

    • P. J. Shand
    Pages 191-209

  11. Use of additives from plant and animal sources in production of low fat meat and poultry products

    • S. J. Eilert, R. W. Mandigo
    Pages 210-225

  12. Production of low fat and reduced fat ground beef

    • D. L. Huffman, R. D. Huffman
    Pages 226-241

  13. Low fat/salt cured meat products

    • J. F. Price
    Pages 242-256

  14. Overcoming sensory problems in low fat and low salt products

    • F. J. Monahan, D. J. Troy
    Pages 257-281

  15. Reducing salt (sodium) levels in processed meat, poultry and fish products

    • Janet E. Collins
    Pages 282-297

  16. Low fat and low salt poultry products

    • D. M. Smith
    Pages 298-320

  17. Low fat and reduced fat fish products

    • M. T. Morrissey
    Pages 321-346

  18. Microbial stability and safety of healthy meat, poultry and fish products

    • L. Leistner
    Pages 347-360

  19. Back Matter

    Pages 361-367
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Keywords

About this book

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl­ edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod­ ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Editors and Affiliations

  • College of Agricultural Sciences, Oregon State University, Corvallis, USA

    A. M. Pearson

  • College of Agricultural Sciences, Agricultural Experimental Station, Oregon State University, Corvallis, USA

    T. R. Dutson

Bibliographic Information

  • Book Title: Production and Processing of Healthy Meat, Poultry and Fish Products

  • Editors: A. M. Pearson, T. R. Dutson

  • Series Title: Advances in Meat Research

  • DOI: https://doi.org/10.1007/978-1-4613-1125-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1997

  • Hardcover ISBN: 978-0-7514-0390-9Published: 31 July 1997

  • Softcover ISBN: 978-1-4612-8429-1Published: 26 November 2012

  • eBook ISBN: 978-1-4613-1125-6Published: 09 March 2013

  • Edition Number: 1

  • Number of Pages: XVIII, 367

  • Topics: Food Science, Nutrition

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