9780123132604

Low-Fat Meats : Design Strategies and Human Implications

by ; ;
  • ISBN13:

    9780123132604

  • ISBN10:

    0123132606

  • Format: Hardcover
  • Copyright: 1994-11-07
  • Publisher: Elsevier Science

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues. Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.

Table of Contents

Improving Carcass Composition Through Selective Breeding
Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle
Human Nutrition and Health Implications of Meat with More Muscle and Less Fat
Human Food Safety Evaluation of Repartitioning Agents
Evaluating Lower-Fat Meats from and Ethical Perspective: Is "Good for You" Always Good for You? Technology to Assess Carcass and Product Composition
Meat Evaluation Issues and Alternatives
Strategies for Reduced Fat Processed Meats
Growth, Metabolic Modifiers, And Nutrient Considerations
The Welfare of Physiologically Modified Animals
Carcass Composition of Animals Given Partitioning Agents
Sensory Characteristics of Meat from Animals Given Partitioning Agents
Reaction of Livestock Producers to Partitioning Agents
An Overview of the Meat-Packing Industry and Some Perspectives on Partitioning Agents
Potential to Alter Carcass Composition Through Genetically Modified Animals
Immunological Approaches to Modify Growth
Index
Table of Contents provided by Publisher. All Rights Reserved.

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