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Meat Consumption and Health
Retail Price: $209.00
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$188.10
Editors: Maria Pilar Ortega and Rafael Soto
Book Description:
In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain. (Imprint: Nova)

Please click on a chapter below to purchase separately

Chapter 1 - Meat Consumption and Effects on Human Health (pp. 1-48)
Authors / Editors: (Maite Sanz Alaejos, Ana M. Afonso Perera, Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Spain)

Chapter 2 - Strategies to Improve the Healthy Properties of Meat and Meat Products (pp. 49-88)
Authors / Editors: (Elena Sanchez-Zapata, José A. Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos, IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela Alicante, Spain)

Chapter 3 - Nutritional Value of Fermented Meat Products (pp. 89-110)
Authors / Editors: (S. Paramithiotis, E.H. Drosinos, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos, Athens, Greece)

Chapter 4 - Bioactive Peptides Derived from Beef Hydrolysates of Hanwoo and their Bioactivities (pp. 111-134)
Authors / Editors: (Aera Jang, Kuk Hwan Seol, Cheorun Jo, Mooha Lee, Department of Animal Products and Food Science, Kangwon National University, Chuncheon, Republic of Korea, and others)

Chapter 5 - Understanding Meat Eaters’ Perceptions of Personal and Societal Meat Avoidance Behaviors (pp. 135-152)
Authors / Editors: (Christina L. Scott, Ashley Terich, Whittier College, Department of Psychology, Whittier, California, USA)

Chapter 6 - Evaluation of Natural Levels of Substances Commonly-Used as Food Additives in Fresh Meat Preparations (pp. 153-170)
Authors / Editors: (Marco Iammarino, Aurelia Di Taranto, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy)

Chapter 7 - The Quality of Dietary Protein in Africa (pp. 171-184)
Authors / Editors: (Hettie C. Schönfeldt, Nicolette Hall, Department of Animal and Wildlife Sciences, and Institute of Food, Nutrition and Wellbeing, University of Pretoria, Pretoria, South Africa)
***Open Access Chapter. Free Download Available***

Chapter 8 - Meat Products as Healthy Food: Use of Vegetable Oils and Other Functional Ingredients in their Formulation (pp. 185-198)
Authors / Editors: (Alfonso Totosaus, M. Lourdes Pérez-Chabela, Food Science Lab, Tecnológico de Estudios Superiores de Ecatepec, Estado de Mexico, Mexico, and others)

Chapter 9 - Microbial Quality of Meat Dishes Served in Spanish Restaurants (pp. 199-206)
Authors / Editors: (I. Sospedra, J. Rubert, J. Mañes, J.M. Soriano, Department of Preventive Medicine and Public Health, Faculty of Pharmacy, University of Valencia, Burjassot, Spain)

   Series:
      Food and Beverage Consumption and Health
   Binding: Hardcover
   Pub. Date: 2013- January
   Pages: 233, 7x10 - (NBC-R)
   ISBN: 978-1-62257-897-9
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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