This chapter discusses some of the quality problems associated with whole-tissue restructured and convenience meats and ways of improving such problems. The chapter reviews recent relevant literature on the aesthetic, oral, aroma, and convenience-related problems and their solutions with emphasis on firstly the applied aspects rather than the fundamental and secondly meats from some of the larger common animal species such as cattle, sheep, deer, goats and pigs.
CITATION STYLE
Pearson, A. M., & Gillett, T. A. (1996). Processed Meats. Processed Meats. Springer US. https://doi.org/10.1007/978-1-4615-7685-3
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