Overview
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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Table of contents (13 chapters)
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Front Matter
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Back Matter
Keywords
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.
Editors and Affiliations
About the editors
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.
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, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá
DOI: https://doi.org/10.1007/978-3-030-05484-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-05483-0Published: 18 February 2019
eBook ISBN: 978-3-030-05484-7Published: 31 January 2019
Edition Number: 1
Number of Pages: XIV, 416
Number of Illustrations: 12 b/w illustrations, 41 illustrations in colour
Topics: Food Science, Organic Chemistry