| Title:
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LOW-FAT MEATS
DESIGN STRATEGIES AND HUMAN IMPLICATIONS |
| By: |
Harold D. Hafs (Editor), Robert G. Zimbelman (Editor), Steve Taylor |
| Format: |
Hardback |
| List price:
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£56.99 |
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| ISBN 10: |
0123132606 |
| ISBN 13: |
9780123132604 |
| Publisher: |
ELSEVIER SCIENCE PUBLISHING CO INC |
| Pub. date: |
21 November, 1994 |
| Series: |
Food Science and Technology |
| Pages: |
330 |
| Description: |
Reviews the various methods used in efforts to reduce fat in meat. The text outlines breeding and feeding techniques, but the emphasis is on emerging technologies including meat processing and partitioning agents. It also details the health, social, ethical, and economic implications. |
| Synopsis: |
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. |
| Publication: |
US |
| Imprint: |
Academic Press Inc |
| Returns: |
Non-returnable |