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.
Edited by:
Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo Imprint: CRC Press Country of Publication: United Kingdom Dimensions:
Height: 234mm,
Width: 156mm,
ISBN:9781032059792 ISBN 10: 1032059796 Pages: 458 Publication Date:04 October 2024 Audience:
Professional and scholarly
,
Undergraduate
Format:Paperback Publisher's Status: Forthcoming
Paulo E.S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo
