Search
Author
Title
Vol.
Issue
Year
1st Page

Animal Frontiers Abstract - AMSA Perspectives

Categorizing processing via the Meat Science Lexicon

 

This article in

  1. Vol. 7 No. 4, p. 19-24
     
    Published: September 21, 2017


    * Corresponding author(s): chadcarr@ufl.edu
 View
 Download
 Alerts
 Permissions
Request Permissions
 Share

doi:10.2527/af.2017.0438
  1. C.C. Carr *a,
  2. J.M. Schefflera and
  3. D.D. Johnsona
  1. a University of Florida, Department of Animal Sciences

Abstract

  • All meat is processed to varying degrees, even when consumed raw.

  • Meat which has had ingredients added such as salt, phosphate, or seasonings prior to being merchandized to the end user have been subjected to further, rather than minimal processing.

  • Improving safety and shelf-life, honoring history, adding value and convenience, diversifying flavor, and improving sustainability are all contributing reasons why science and art combine in various meat processing applications.

  Please view the pdf by using the Full Text (PDF) link under 'View' to the left.

Copyright © 2017. © 2017 Carr, Scheffler, and Johnson.