MEAT PRODUCTS: CHEMISTRY, CONSUMPTION AND HEALTH ASPECTS

CASTRO M.; CAYRÉ, M.E.

NOVA Publishing Inc.

Lugar: New York; Año: 2021 p. 266

978-1-53618-978-0

Meat and meat products have been consumed by humankind throughout its lifetime; however, in the last century their industrialization and massive production have made them affordable and available. Meanwhile, they are blamed for inducing cancer and degenerative diseases. Information regarding the latter facts has been often blatantly controversial, leading to misinterpretation, uncertainties, and fake news. Rethinking the role of meat in human nutrition is a challenge for the food (meat) industry. In order to address it, the look should be directed towards green and clean technologies that lie in the fundamental principles of environmental care. This book comprises comprehensive reviews regarding meat products hot topics. As the emphasis has been placed in the chemical, consumption and health aspects associated to them, the reader will find updated information and enough scientific evidence to build a solid and coherent corpus about emerging technologies, last trends and future perspectives on the subject. The Covid-19 pandemic has proved that people (we) cannot go on with business as usual. The inevitable consequences of ?the old normal? -zoonotic disease, antimicrobial resistance, climate change, food insecurity- should not go back. As we move into the next decade and beyond, we need a more healthy, sustainable, and fair food system. This book has the aim of contributing to build a better scenario for next consumer generations. Nowadays, food scientists -more than ever- are leading actors playing on the international scene.