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Functional Meat Products

  • Book
  • © 2024

Overview

Editors:
  1. Silvani Verruck

    1. Department of Food Science & Technology, Federal University of Santa Catarina, Florianópolis, Brazil

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    You can also search for this editor in PubMed   Google Scholar

  2. Eliane Teixeira Marsico

    1. Fluminense Federal University, Niterói, Brazil

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Includes cutting-edge methods and protocols
  • Provides step-by-step detail essential for reproducible results
  • Contains key notes and implementation advice from the experts

Part of the book series: Methods and Protocols in Food Science (MPFS)

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About this book

This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 

Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Probiotic Fermented Meat Products

    • Ruben Agregán, Marcelo Rosmini, José Ángel Pérez-Álvarez, Paulo E. S. Munekata, Laureano Frizzo, Paulo C. B. Campagnol et al.
    Pages 1-12

  3. Probiotic Emulsified Meat Products

    • Denis Baranenko, Irina Shestopalova, Yulia Broyko, Malikakhon Kurbonova, Nikita Tyutkov, Elena Lemeshonok et al.
    Pages 13-24

  4. Prebiotic Meat Products

    • Paulo Eduardo Sichetti Munekata, Cynthia Farias Manassi, Rubén Domínguez, Mirian Pateiro, Silvani Verruck, José Manuel Lorenzo
    Pages 25-37

  5. Synbiotic Fermented Meat Products

    • Lujuan **ng, Jiaming Cai, Ming Ju, Jian Zhang, Wangang Zhang
    Pages 39-55

  6. Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content

    • Paulo Eduardo Sichetti Munekata, Rubén Domínguez, Mirian Pateiro, Eva Maria Santos, Alfredo Teixeira, Marcelo Rosmini et al.
    Pages 57-67

  7. Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content

    • Camila de Souza Paglarini, Ana Karoline Ferreira Ignácio Câmara, Thais Lomonaco Teodoro da Silva, Marise Aparecida Rodrigues Pollonio
    Pages 69-80

  8. Emulsified Meat Product with Fibers for Reducing Fat Content

    • Vivian Feddern, Eduardo Huber, Vanessa Biasi, Vicky Lilge Kawski
    Pages 81-94

  9. Analysis of Thiamine, Riboflavin and Nicotinic Acid in Meat

    • Ceres Mattos Della Lucia, Lívya Alves Oliveira
    Pages 95-109

  10. Natural Additives in Meat Products as Antioxidants and Antimicrobials

    • Noemí Echegaray, Marcelo Rosmini, Juana Fernandez, Paulo E. S. Munekata, Laureano Frizzo, Paulo C. B. Campagnol et al.
    Pages 111-124

  11. In Vitro and In-Model Evaluation of the Antimicrobial Activity of Lactic Acid Bacteria Protective Cultures to Replace Nitrite in Dry Fermented Sausages

    • Eva Hierro, Xavier F. Hospital, Sergio B. Mano, Manuela Fernández
    Pages 125-136

  12. Reduced-Sodium Meat Products

    • Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Carlos Adam Conte-Junior
    Pages 137-149

  13. Direct Method for Simultaneous Analysis of Cholesterol and Cholesterol Oxides by HPLC in Meat and Meat Products

    • Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
    Pages 151-167

  14. The Long-Lasting Potential of the DNPH Spectrophotometric Method for Protein-Derived Carbonyl Analysis in Meat and Meat Products

    • Rebeca Cruz, M. Madalena C. Sobral, Susana Casal
    Pages 169-179

  15. Functional Molecules Obtained by Membrane Technology

    • Giordana Demaman Arend, Claudio Malaghini, Maicon S. N. dos Santos, Carolina E. Demaman Oro, Marcus V. Tres, Katia Rezzadori
    Pages 181-192

  16. Bioactive Peptides Obtained from Meat Products

    • Mirella Romanelli Vicente Bertolo, Josemar Gonçalves de Oliveira Filho, Sinara Teixeira do Brasil Morais, Keila Nascimento Cavalcante, Daniel Rodrigues Cardoso, Stanislau Bogusz Junior
    Pages 193-207

  17. Back Matter

    Pages 209-217
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Editors and Affiliations

  • Department of Food Science & Technology, Federal University of Santa Catarina, Florianópolis, Brazil

    Silvani Verruck

  • Fluminense Federal University, Niterói, Brazil

    Eliane Teixeira Marsico

Bibliographic Information

  • Book Title: Functional Meat Products

  • Editors: Silvani Verruck, Eliane Teixeira Marsico

  • Series Title: Methods and Protocols in Food Science

  • DOI: https://doi.org/10.1007/978-1-0716-3573-5

  • Publisher: Humana New York, NY

  • eBook Packages: Springer Protocols

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2024

  • Hardcover ISBN: 978-1-0716-3572-8Published: 09 December 2023

  • Softcover ISBN: 978-1-0716-3575-9Due: 09 January 2024

  • eBook ISBN: 978-1-0716-3573-5Published: 08 December 2023

  • Series ISSN: 2662-950X

  • Series E-ISSN: 2662-9518

  • Edition Number: 1

  • Number of Pages: XVI, 217

  • Number of Illustrations: 7 b/w illustrations, 43 illustrations in colour

  • Topics: Food Science

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