More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Editors: Lorenzo, J.M., Munekataa, P., Barba, F.J., Toldrá, F. (Eds.)

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  • Comprehensively covers the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world
  • Focuses on the production, processing and quality traits of a wide range of unconventional and exotic meats such as horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle
  • Covers consumer preference, behavior and perception involved with different types of unconventional and exotic meats, with focus on important factors from sensory properties to psychological and marketing aspects
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eBook $109.00
price for USA in USD (gross)
  • ISBN 978-3-030-05484-7
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $139.99
price for USA in USD
  • ISBN 978-3-030-05483-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices.

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. 


About the authors

Jose Lorenzo is a Head of Research at the Meat Technological Center in Ourense, Spain. He is also Associate Professor of Food Technology at the University of Vigo.
Paulo Munekata is a researcher at the Meat Technological Center in Ourense, Spain
Francisco Barba is a Professor in the Faculty of Pharmacy at the University of València in València, Spain
Fidel Toldrá is a Research Professor and Head of the Laboratory of Biochemistry, Innovation and Technology of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He is also Associate Professor of Food Technology at the Polytechnical University of Valencia.

Table of contents (13 chapters)

Table of contents (13 chapters)

Buy this book

eBook $109.00
price for USA in USD (gross)
  • ISBN 978-3-030-05484-7
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $139.99
price for USA in USD
  • ISBN 978-3-030-05483-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
Editors
  • José Manuel Lorenzo
  • Paul Munekataa
  • Francisco Jose Barba
  • Fidel Toldrá
Copyright
2019
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-05484-7
DOI
10.1007/978-3-030-05484-7
Hardcover ISBN
978-3-030-05483-0
Edition Number
1
Number of Pages
XIV, 416
Number of Illustrations
12 b/w illustrations, 41 illustrations in colour
Topics