Pork meat quality and processed meat products
"Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and their manufacturing processes. Each category has specific raw material pre-processing (entire cut vs minced pork meat), ingredients (e.g. sodium chloride, starter cultures, blood, seasoning, and spices), p...
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| Weitere Verfasser: | , , , |
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| Format: | UnknownFormat |
| Sprache: | eng |
| Veröffentlicht: |
Boca Raton, London, New York
CRC Press, Taylor & Francis Group
2022
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| Ausgabe: | First edition |
| Schlagworte: | |
| Online Zugang: | Inhaltsverzeichnis |
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Tag hinzufügen | Zusammenfassung: | "Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and their manufacturing processes. Each category has specific raw material pre-processing (entire cut vs minced pork meat), ingredients (e.g. sodium chloride, starter cultures, blood, seasoning, and spices), processing conditions (such as salting, drying, thermal processing, and fermenting stages) and consumption habits (cooking, slicing, spreading, and as ingredient in meals, for instance). Consequently, a wide variety of pork meat products are currently been produced worldwide. However, due to the modern eating habits, the increasing importance between food composition and health among consumers, and the demand for products with specific health "benefits" are factors that are influencing the research and production of pork meat products"-- |
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| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xix, 457 Seiten Illustrationen, Diagramme |
| ISBN: | 9780367341237 978-0-367-34123-7 9781032059792 978-1-032-05979-2 |