Production and Processing of Healthy Meat, Poultry and Fish Products, Softcover reprint of the original 1st ed. 1997 Advances in Meat Research Series, Vol. 11

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. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl­ edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod­ ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

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

Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produced such products. It will be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. It will also be of great interest to academic researchers and nutritionists.