Low-Fat Meats: Design Strategies and Human Implications
Harold D. Hafs, Robert G. Zimbelman
Academic Press, Dec 2, 2012 - Technology & Engineering - 330 pages
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.
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Chapter 4 Human Food Safety Evaluation of Repartitioning Agents
Chapter 5 Economic Implications of Partitioning Agents
Is Good for You Always Good for You?
Chapter 7 Technology to Assess Carcass and Product Composition
Chapter 8 Meat Evaluation Issues and Alternatives
Chapter 11 The Welfare of Physiologically Modified Animals
Chapter 12 Carcass Composition of Animals Given Partitioning Agents
Chapter 13 Sensory Characteristics of Meat from Animals Given Partitioning Agents
Chapter 14 Reaction of Livestock Producers to Partitioning Agents
Chapter 15 An Overview of the MeatPacking Industry and Some Perspectives on Partitioning Agents
Chapter 16 Potential to Alter Carcass Composition through Genetically Modified Animals
Chapter 17 Immunological Approaches to Modify Growth
Chapter 9 Strategies far ReducedFat Processed Meats
Chapter 10 Growth Metabolic Modifiers and Nutrient Considerations
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3-agonists adipose tissue administration adoption agonists Agricultural amino acid anabolic steroid antibodies assessment backfat beef Beermann biotechnology body composition bovine somatotropin breeding carcass composition cattle cholesterol cimaterol clenbuterol collagen colon cancer concentrations consumer consumption diet dietary protein dose economic effects efficiency energy intake enhance estradiol ethical evaluation exogenous factors farm fat control fatty acids feed intake flavor food safety Food Sci gene genetic growing pigs growth and carcass growth hormone growth performance hogs IGF-I impacts implants improve increased industry intramuscular fat juiciness lambs levels lipid livestock longissimus low-fat meat lower-fat lysine marbling meat animals meat products metabolism nutrient nutrition packers partitioning agents performance and carcass porcine somatotropin pork potential poultry protein accretion protein deposition ractopamine reduced residue response result selection sensory slaughter steers studies swine tenderness tion traits transgenic trenbolone zeranol