Fermented Meat Products: Health Aspects

The book presents recent developments on the health and safety of fermented meat products, covering microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance. It emphasizes strict hygienic and technological procedures to prevent potential risks during production and provides a comprehensive insight into the products' safety and health hazards. It is intended for both academic and professional audiences and aims to contribute to a higher total value of fermented meat products.

Format: Paperback / softback
Length: 572 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd

The book presents recent developments on the health and safety of fermented meat products, covering various topics such as microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance. It provides a comprehensive overview of the safety and health hazards associated with fermented meat products and emphasizes the importance of a whole food chain approach to ensure their safety. The book highlights the need for strict hygienic and technological procedures to prevent potential risks during the production of ready-to-eat products, aiming to contribute to a higher total value of fermented meat products. It does not aim to serve as negative publicity for meat products but rather to provide a comprehensive understanding of the complexity of prevention and control of potential hazards/risks in the production. The book is a result of collaborative efforts of distinguished authors from renowned institutions and is intended for both academic and professional audiences.

Weight: 1057g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367782849