This treatise embraces all of the various efforts to reduce fat in
meat. Establishing methods such as breeding and feeding to control
fatness are covered, but emphasis is on emerging technologies
including meat processing and partitioning agents to reduce fat.
Human implicaitons, such as health, social, ethical, and economic
factors, are given special attention. Sensory charcteristics of
low-fat meat, animal well being, and two new directions for the
future are also discussed. Low-Fat Meats: Design Strategies and
Human Implications provides an up-to-date overview of the
technologies to produce low-fat meat, with a balanced discussion of
the issues.
Paying speical attention to health, social ethical, and economic
implications inherent in developing low-fat meats, this volume also
discusses sensory characteristics of low-fat meat, animal well
being, and new directions for the future.
General
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