V World Congress Of Dry Cured Ham

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V World Congress Of Dry Cured Ham

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Author : Manuel León-Camacho
language : en
Publisher:
Release Date : 2009

V World Congress Of Dry Cured Ham written by Manuel León-Camacho and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.

5th World Congress Of Dry Cured Ham

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Author : Manuel León-Camacho
language : en
Publisher:
Release Date : 2009

5th World Congress Of Dry Cured Ham written by Manuel León-Camacho and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.

52nd International Congress Of Meat Science And Technology

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Author : Declan Troy
language : en
Publisher: BRILL
Release Date : 2023-08-28

52nd International Congress Of Meat Science And Technology written by Declan Troy and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.

"This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."

63rd International Congress Of Meat Science And Technology

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Author : Declan Troy
language : en
Publisher: BRILL
Release Date : 2023-09-04

63rd International Congress Of Meat Science And Technology written by Declan Troy and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-04 with Technology & Engineering categories.

This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.

Pork

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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02

Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

Fermented Meat Products

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Author : Nevijo Zdolec
language : en
Publisher: CRC Press
Release Date : 2017-11-22

Fermented Meat Products written by Nevijo Zdolec and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Science categories.

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Gourmetour

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Author :
language : en
Publisher:
Release Date : 2008

Gourmetour written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Dinners and dining categories.

Handbook Of Fermented Meat And Poultry

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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15

Handbook Of Fermented Meat And Poultry written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Agri Food Industry Strategies For Healthy Diets And Sustainability

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Author : Francisco J. Barba
language : en
Publisher: Academic Press
Release Date : 2020-03-03

Agri Food Industry Strategies For Healthy Diets And Sustainability written by Francisco J. Barba and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-03 with Health & Fitness categories.

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Innovative Production Strategies For High Quality Traditional Pig Products

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Author : Giovanna Martelli
language : en
Publisher: MDPI
Release Date : 2021-09-10

Innovative Production Strategies For High Quality Traditional Pig Products written by Giovanna Martelli and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-10 with Science categories.

In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact. This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.