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Minimally Processed Meat and Fish Products

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Minimally Processed Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Modern society concerns on the nutrition and the roles of foods for maintaining and improving human health and well-being (Gilbert 2000). The increased consumers’ demand for quality, variety and convenience has triggered the development of many new products. However, food safety and quality are the top priorities to the authorities and consumers worldwide. As far as muscle foods are concerned, consumers look for high quality and convenient meat and fish products containing natural flavour, fresh appearance and nutrients. Additionally, safe and natural products without additives such as preservatives and humectants are being demanded (Hugas et al. 2002). The production and processing of meat and fish products without compromising safety and quality, is stimulating a major research issue to develop and implement alternative technologies such as minimal processing (Aymerich et al. 2008). Moreover, there is a need of developing gentle treatments for foods. In additions, more functional foods and nutraceuticals considering health aspects are being emerged.

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  1. Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur, 440006, India

    Rituparna Banerjee

  2. Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, 281122, Mathura, India

    Arun K. Verma

Authors
  1. Rituparna Banerjee
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  2. Arun K. Verma
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Correspondence to Rituparna Banerjee .

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Editors and Affiliations

  1. Department of Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  2. Department of Food Science and Nutrition, Sultan Qaboos University, Al-khod, Oman

    Mohammad Shafiur Rahman

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© 2015 Springer International Publishing Switzerland

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Banerjee, R., Verma, A.K. (2015). Minimally Processed Meat and Fish Products. In: Siddiqui, M., Rahman, M. (eds) Minimally Processed Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-10677-9_10

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