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Meat and Meat Replacements
An Interdisciplinary Assessment of Current Status and Future Directions
- 1st Edition - September 23, 2022
- Editors: Herbert L Meiselman, José Manuel Lorenzo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 8 3 8 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 9 7 9 7 - 6
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food,… Read more
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Request a sales quoteMeat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.
Meat and Meat Replacements
is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.- Presents the benefits and drawbacks of various available products
- Features definitions, applications, literature reviews, and recent developments supported by data and points of view from experts in the field
- Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both
Food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements
1. Introduction
2. Cellular agriculture and the evolution of the human diet – a view from the Anthropocene
3. Meat and meat products: animal species, products, processing, quality, and shelf life
4. Eating quality of beef, pork and lamb based on consumer response
5. The nutritional characteristics and health-oriented advances of meat and meat products
6. Nutritional aspects and trends in meat replacement products
7. Nutritional and Health Value of Plant-based Meat Alternatives
8. Ethics in meat production
9. Ethical aspects of meat alternative products
10. Ethics of meat alternatives
11. The ethics of consuming meat
12. Consumer response to meat alternatives
13. Consumer response to protein alternatives
14. Environmental Impacts of Meat and Meat Replacements
2. Cellular agriculture and the evolution of the human diet – a view from the Anthropocene
3. Meat and meat products: animal species, products, processing, quality, and shelf life
4. Eating quality of beef, pork and lamb based on consumer response
5. The nutritional characteristics and health-oriented advances of meat and meat products
6. Nutritional aspects and trends in meat replacement products
7. Nutritional and Health Value of Plant-based Meat Alternatives
8. Ethics in meat production
9. Ethical aspects of meat alternative products
10. Ethics of meat alternatives
11. The ethics of consuming meat
12. Consumer response to meat alternatives
13. Consumer response to protein alternatives
14. Environmental Impacts of Meat and Meat Replacements
- No. of pages: 422
- Language: English
- Edition: 1
- Published: September 23, 2022
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780323858380
- eBook ISBN: 9780323897976
HM
Herbert L Meiselman
Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University in New York. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.
Affiliations and expertise
Consultant, Herb Meiselman Training and Consulting, Rockport, Massachusetts, USA; Retired Senior Research Scientist, Natick Laboratories, Natick, Massachusetts, USAJL
José Manuel Lorenzo
José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.
He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.
Affiliations and expertise
Associate Professor, University of Vigo, SpainRead Meat and Meat Replacements on ScienceDirect