Meat and meat products: animal species, products, processing, quality, and shelf life: an Interdisciplinary Assessment Of Current Status And Future Directions

Capítulo de Libro

Autoría:

Munekata, Paulo E. S. ; Dominguez, Ruben ; Pateiro, Miriam ; ANDRES, SILVINA CECILIA ; Santos, Eva Maria ; Fraqueza, Maria João ; Campagnol, Paulo Cesar ; Lorenzo, José Manuel

Fecha:

2022

Editorial y Lugar de Edición:

Elsevier

Libro:

Meat and meat replacements (pp. 45-76)
Elsevier

ISBN:

9780323858380

Resumen

Meat and meat products are important source of nutrients. The worldwide consumption of meat and meat products is supported by the high protein content, presence of all essential amino acids, minerals (particularly iron and zinc), and B vitamins (Bohrer, 2017). Particularly for meat products, fat is an important intrinsic component with major technological value (structure, texture, flavor development, and juiciness, for instance) (Domínguez et al., 2021). Fresh meat is a fast perishable food that has been a long history of been processed for consumption in future moments. Ancient methods of meat products involved basic and few steps such as salting and drying of meat cuts and the mincing and stuffing into natural casings from the intestine of animals that originated the traditional dry-cured hams and sausages

Palabras Clave

NUTRITIONREPLACERSMEATHEALTH

Descargue o solicite el texto completo:

http://hdl.handle.net/11336/236239