Processed Meat Technology Handbook
from C.H.I.P.S.

Processed Meats
Improving Safety, Nutrition and Quality
edited by J.P. Kerry

Processed Meats: Improving Safety, Nutrition and Quality is a must-have book for the meat industry. This brand new authoritative book contains more than 700 pages, giving the professional a one-stop resource for processed meat technology.


  • provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment
  • outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat
  • discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Part 1 explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development...and more.

Part 2 examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered.

Part 3 discusses meat products’ processing, the role of packaging and refrigeration and emerging areas such as high pressure processing and novel thermal technologies. Also covers quality assessment and the quality of particular types of products.


Part 1: Processed Meats: Market-Driven Changes, Legislative Issues and Product Development

Consumer demands and regional preferences for meat

  • The effect of taste on meat consumption
  • The effect of choice on meat consumption
  • Determinates of consumer demand for meat
  • Consumption patterns of meat and economic data for selected countries

Processed meat products: Consumer trends and emerging markets

  • Processed meats and modern life dilemmas
  • Consumer judgment of meat quality
  • Ongoing consumer trends
  • New positioning strategies for the meat industry
  • Emerging markets

Food safety and processed meats: globalisation and the challenges

  • Trade liberalisation
  • Safety of processed meat from a nutritional point of view

Listeriosis, salmonellosis and verocytotoxigenic Escherichia coli: significance and contamination in processed meats

  • Listeria monocytogenes
  • Escherichia coli
  • Salmonella

The use of irradiation in processed meat products

  • Control of pathogens in processed meat products
  • Effects of irradiation on meat quality
  • Prevention of quality changes in irradiated processed meat

Regulation of processed meat labels in the European Union

  • The EU general food law regulation
  • Labelling and claims rules
  • Other measures
  • Codex Alimentarius (‘food code’)
  • Provision of food information to consumers

Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products

  • Past and present status of sensory based quality control in processed meats
  • State of the art: an overview of specific sensory science methodologies and approaches used for processed meat product development
  • Future trends: a holistic implementation of sensory science at key stages of meat product development
  • Conclusions: success in processed meat product production development: sensory science-based development of successful consumer processed meat products

Part 2: Ingredients: Past and Future Roles in Processed Meat Manufacture

Scientific modeling of blended meat products

  • The least-cost formulation (LCF) model
  • Linear science-based models for meat product properties
  • Solving the LCF-SBM problem
  • Advanced topics

Blood by-products as ingredients in processed meat

  • Blood characterisation, recovery and processing
  • Applications of blood in processed meat products

Utilisation of hydrocolloids in processed meat systems

  • The meat matrix
  • Challenges faced by the meat industry today
  • Regulation and scrutiny concerning hydrocolloid usage in processed meats
  • Application of hydrocolloids in processed meats

Use of cold-set binders in meat systems

  • Meat source
  • Traditional restructured meat products
  • Cold-set binders
  • Particle size reduction
  • Binder comparisons
  • Advantages of restructuring
  • Advantages of cold set binders
  • Restructured meat products quality control

Using natural antimicrobials to improve the safety and shelf-life stability of processed meat products

  • Range of natural antimicrobials for food application
  • Combined effect of natural antimicrobials and/or other barriers
  • Food grade sanitisers: natural adjuncts as indirect sanitisers
  • Advantages of natural antimicrobials and new perspectives for their application

Reducing salt in processed meat products

  • Influences of salt on processed meats
  • Development of processed meats with low salt content

Reducing fats in processed meat products

  • Importance of reducing fat in processed meat products
  • Role of fat in processed meat products
  • Consequences of reducing fat in processed meats from an organoleptic and functional perspective
  • Technological methods to reduce fat
  • Saturated fat replacement using healthier fats
  • Alternative fat replacing ingredients

The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability

  • Nutraceuticals and processed meats
  • Product quality
  • Microbial safety
  • Acceptability

Use of probiotics and prebiotics in meat products

  • Probiotics
  • Probiotics and meat fermentation
  • Prebiotics
  • Meat protein-derived prebiotic peptides
  • Prebiotics and meat products

Part 3: Processing Technologies: Past and Future Roles in Processed Meat Manufacture

Marinating and enhancement of the nutritional content of processed meat products

  • Background and terminology associated with marinating
  • Marinade action: absorption and retention in a marinating system
  • Functional ingredients of marinating
  • Methods of marinade delivery
  • Established effects of marinating
  • The significance of sensory evaluation in determining quality of marinated products
  • Future research in marinating technology

Improving the quality of restructured and convenience meat products

  • Restructured whole tissue and convenience meat products
  • Quality issues of restructured whole-tissue and convenience meat products
  • Improving product quality

Heat and processing generated contaminants in processed meats

  • Polycyclic aromatic hydrocarbons
  • Biogenic amines
  • N-nitroso (Nas) amines
  • Heterocyclic amines

Improving the sensory quality of cured and fermented meat products

  • Biochemical basis for flavour development
  • Basis for colour and texture development in cured meats
  • Processing factors affecting sensory quality of cured meats
  • Trends to accelerate the processes and/or improve the sensory quality of cured meat products

Improving the sensory and nutritional quality of smoked meat products

  • The process of smoking muscle food products
  • Advantages of using natural smoke condensates compared with traditional smoking technologies
  • Application methods of liquid smoke condensates to muscle-based food products

Online quality assessment of processed meats

  • Meat composition and attributes
  • Visual inspection of products
  • Food safety
  • Automation and integration of the quality measurements

Impact of refrigeration on processed meat safety and quality

  • Current understanding of the impact of refrigeration on processed meat safety and quality
  • Advances in technology and practice to improve processed meat safety and quality

Recent advances in the application of high pressure technology to processed meat products

  • Effect of high pressure on the quality of meat and meat products
  • Pressure-processed meat products
  • Microbial control in meat and meat products using high pressure
  • New applications of high pressure technology in the meat industry
  • Future trends in high pressure processing (HPP)

Effects of novel thermal processing technologies on the sensory quality of meat and meat products

  • Meat quality
  • Thermal processing
  • Thermal processing methods
  • Consumer preference

Packaging of cooked meats and muscle-based convenience-style processed foods

  • Cooked meat products
  • Definition of packaging and its functions
  • Influence of key trends on consumer behaviour
  • Consumer trends in food packaging
  • Choosing packaging materials for cooked meat products
  • Packaging materials and forms used on cooked meats and muscle-based convenience-style food products
  • Developments and recent advances in the use of packaging materials for cooked meats and muscle-based, convenience-style food products


click here to see books of related interest


Processed Meats
Improving Safety, Nutrition and Quality
edited by J.P. Kerry

2011 • 724 pages • $304.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2012 Culinary and Hospitality Industry Publications Services