Production and Processing of Healthy Meat, Poultry and Fish Products

There is increasing consumer demand at local, national and international levels for food products that are low in fat, salt and cholesterol. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. Examining the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, this text illustrates formulations and processes in use. Topics discussed include methods of producing reduced fat raw meats, fat mimetic systems and synthetic fat replacers. Emphasis is also given to solving flavour and colour problems associated with reduction of fat, salt and cholesterol levels. The book should be of interest to management, production, processing and quality control personnel in meat, poultry and seafood industries.