Production and Processing of Healthy Meat, Poultry and Fish Products

Häftad, Engelska, 2012

Av A.M. Pearson, T.R. Dutson, A. M. Pearson, T. R. Dutson

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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. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

Produktinformation

Utgivningsdatum2012-11-26
Mått155 x 235 x 21 mm
Vikt587 g
FormatHäftad
SpråkEngelska
SerieAdvances in Meat Research
Antal sidor367
FörlagSpringer-Verlag New York Inc.
ISBN9781461284291

Tillhör följande kategorier

Demand For Healthful Meat, Poultry And Fish Products. Contribution of Meat, Fish and Poultry to the Human Diet. Labeling of Healthful Meat, Poultry and Fish Products. Principles and Applications in Production of Low Fat Meat, Poultry and Fish Products. Reduction of Sodium Levels in Meat, Poultry and Fish Products. Reducing the Fat Content in Meat, Poultry and Fish Products by Trimming Excess Fat. Reduction of Fat Content in Meat, Poultry and Fish by Production Practices. Fat Mimetic and Synthetic Fat Replacers. Use of Additives in Production of Low Fat Meat, Poultry and Fish Products. Production of Low Fat Ground Beef. Production of Reduced and Low Fat Sausages. Overcoming Flavor and Color Problems in Low Fat Products. Reducing Salt (Sodium) Levels in Processed Meat, Poultry and Fish Products. Healthful Fish Products. Marketing of Healthful Meat, Poultry and Fish Products. Index