Meat and Meat Replacements (eBook, ePUB)

An Interdisciplinary Assessment of Current Status and Future Directions
Redaktion: Meiselman, Herbert L; Lorenzo, Jose Manuel

• Format: ePub

Produktbeschreibung

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.



Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.

• Presents the benefits and drawbacks of various available products
• Features definitions, applications, literature reviews, and recent developments supported by data and points of view from experts in the field
• Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 422
• Erscheinungstermin: 23. September 2022
• Englisch
• ISBN-13: 9780323897976
• Artikelnr.: 65971813

Autorenporträt

Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University in New York. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostl

y international.

Inhaltsangabe

1. Introduction 2. Cellular agriculture and the evolution of the human diet - a view from the Anthropocene 3. Meat and meat products: animal species, products, processing, quality, and shelf life 4. Eating quality of beef, pork and lamb based on consumer response 5. The nutritional characteristics and health-oriented advances of meat and meat products 6. Nutritional aspects and trends in meat replacement products 7. Nutritional and Health Value of Plant-based Meat Alternatives 8. Ethics in meat production 9. Ethical aspects of meat alternative products 10. Ethics of meat alternatives 11. The ethics of consuming meat 12. Consumer response to meat alternatives 13. Consumer response to protein alternatives 14. Environmental Impacts of Meat and Meat Replacements