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. This reference 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 helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
1. Chapter 1 Introduction: general overview of meat analogues and meat replacers - p. 4 2. Chapter 2 Cellular agriculture and human dietary evolution—a view from the Anthropocene - p. 26 3. Chapter 3 Meat and meat products: animal species, products, processing, quality, and shelf life - p. 46 4. Chapter 4 Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality - p. 78 5. Chapter 5 The nutritional characteristics and health-oriented advances of meat and meat products - p. 112 6. Chapter 6 Nutritional aspects and trends of meat replacement products - p. 146 7. Chapter 7 Nutritional and health value of plant-based meat alternatives - p. 172 8. Chapter 8 Ethics in meat production - p. 198 9. Chapter 9 Ethical aspects of meat alternative products - p. 226 10. Chapter 10 Ethics of meat alternatives - p. 258 11. Chapter 11 The ethics of consuming meat - p. 282 12. Chapter 12 Meat alternatives: are we losing our taste for eating animals? - p. 306 13. Chapter 13 Consumer perceptions of different protein alternatives - p. 334 14. Chapter 14 Environmental impacts of meat and meat replacements - p. 366 15. Index - p. 399
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. This reference 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 helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
1. Chapter 1 Introduction: general overview of meat analogues and meat replacers - p. 4 2. Chapter 2 Cellular agriculture and human dietary evolution—a view from the Anthropocene - p. 26 3. Chapter 3 Meat and meat products: animal species, products, processing, quality, and shelf life - p. 46 4. Chapter 4 Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality - p. 78 5. Chapter 5 The nutritional characteristics and health-oriented advances of meat and meat products - p. 112 6. Chapter 6 Nutritional aspects and trends of meat replacement products - p. 146 7. Chapter 7 Nutritional and health value of plant-based meat alternatives - p. 172 8. Chapter 8 Ethics in meat production - p. 198 9. Chapter 9 Ethical aspects of meat alternative products - p. 226 10. Chapter 10 Ethics of meat alternatives - p. 258 11. Chapter 11 The ethics of consuming meat - p. 282 12. Chapter 12 Meat alternatives: are we losing our taste for eating animals? - p. 306 13. Chapter 13 Consumer perceptions of different protein alternatives - p. 334 14. Chapter 14 Environmental impacts of meat and meat replacements - p. 366 15. Index - p. 399
