About the book
Meat and meat products have been always considered an essential part of human diet. They are excellent source of proteins, fats and essential micronutrients. The gained knowledge about how processing methods affect meat composition has led to novel strategies for meat preservation, develop and market added value meat products. Likewise, improvements in meat formulations through the addition of functional ingredients is mainly oriented to produce consumers’ confidence in such products. The present book intends to provide the reader with fundamental aspects about meat composition and nutritional value together with the last developments in processing technologies to improve meat quality and safety. Meat preservation methods will have a special consideration by studying the key environmental factors influencing shelf life. Meat standards commonly applied at industrial level will be dealt in a separate section, focused on the implementation of diagnosis tools and safety management systems. Finally, the consumers’ behavior on the selection of meat products will provide the reader with a social perspective about the relevance of meat products in present-day society.