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This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
Table des matières
Probiotic Fermented Meat Products.- Probiotic Emulsified Meat Products.- Prebiotic Meat Products.- Synbiotic Fermented Meat Products.- Fermented And Structured Meat Products With Dietary Fibers For Reducing Fat Content.- Emulsified Meat Product With Oleogels For Reducing Saturated Fat Conten.- Emulsified Meat Product With Fibers For Reducing Fat Content.- Analysis Of Thiamine, Riboflavin And Nicotinic Acid In Meat Analysis Of B-Complex Vitamins In Meat.- Natural Additives In Meat Products As Antioxidants And Antimicrobials.- In Vitro And In-Model Evaluation Of The Antimicrobial Activity Of Lactic Acid Bacteria Protective Cultures To Replace Nitrite In Dry Fermented Sausages.- Reduced Sodium Meat Products.- Direct Method For Simultaneous Analysis Of Cholesterol And Cholesterol Oxides By Hplc In Meat And Meat Products.- The Long-Lasting Potential Of The Dnph Spectrophotometric Method For Protein-Derived Carbonyl AnalysisIn Meat And Meat Products.- Functional Molecules Obtained By Membrane Technology.- Bioactive Peptides Obtained From Meat Products.
