Pork meat quality and processed meat products / edited by Paulo E.S. Munekata, Mirian Paterio, Daniel Franco, Jos©♭ M. Lorenzo.
| Other author | Munekata, Paulo E. S. |
| Format | Electronic |
| Edition | First edition. |
| Publication Info | Boca Raton : CRC Press, 2022. |
| Description | pages cm |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Uniform title | Pork (CRC Press) |
| Abstract | "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"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2021014719 |
| ISBN | 9780367341237 (hardback) |
| ISBN | 9781032059792 (paperback) |
| ISBN | (ebook) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |