Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions

Meat 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. It covers basic food science and technology, nutritional value, sensory and consumer research, economics, environmental consequences, and ethical considerations.

Format: Paperback / softback
Length: 422 pages
Publication date: 01 September 2022
Publisher: Elsevier Science Publishing Co Inc

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions delves into the multifaceted realm of food production and consumption, offering a comprehensive perspective on the challenges faced by the traditional meat industry and exploring potential meat replacements. This comprehensive reference encompasses chapters on both the fundamental food science and technology of meat products and their alternatives, as well as a thorough examination of their nutritional profiles. Additionally, it addresses sensory and consumer research, delving into the economic considerations, environmental impacts, and ethical considerations associated with these products. Serving as a valuable resource for a wide range of professionals, including food scientists, food and nutrition researchers, food engineers, product development scientists, economists, and students specializing in meats and meat replacements, Meat and Meat Replacements provides a thorough exploration of the current state and emerging trends in this field.

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions is a comprehensive resource that provides an interdisciplinary perspective on the production and consumption of food. It explores the challenges faced by the traditional meat industry and examines potential meat replacements. The book 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 valuable resource for food scientists, food and nutrition researchers, food engineers, product development scientists, economists, and students studying meats and meat replacements. It offers a thorough exploration of the current state and emerging trends in this field, providing valuable insights and information for professionals and researchers alike.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323858380