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Kerry, John

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In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eatDiscusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability.

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"Today Vietnam is one of America's strongest international partners, with a thriving economy and a population that welcomes American visitors. How that relationship was formed is a twenty-year story of daring diplomacy and a careful thawing of tensions between the two countries after a lengthy war that cost nearly 60,000 American and more than two million Vietnamese lives. Ted Osius, former ambassador during the Obama Administration, offers a vivid account, starting in the 1990s, of the various forms of diplomacy that made this reconciliation possible. He considers the leaders who put aside past traumas to work on creating a brighter future, including senators John McCain and John Kerry, two Vietnam veterans and ideological opponents who set aside their differences for a greater cause, and Pete Peterson-the former POW who became the first U.S. ambassador to a new Vietnam. Osius also draws upon his own experiences working first-hand with various Vietnamese leaders and traveling the country on bicycle to spotlight the ordinary Vietnamese people who have helped bring about their nation's extraordinary renaissance. With a foreword by former Secretary of State John Kerry, Nothing is Impossible tells an inspiring story of how international diplomacy can create a better world"--

Ambassadors --- Osius, Ted. --- United States --- Vietnam --- Foreign relations --- Vietnam, America, Vietnam War, foreign affairs, Asian studies, US, military, political science, Barack Obama, Obama Administration, John McCain, John Kerry, Vietnam veterans, US-China, US-Vietnam, Vietnam relations, US relations, international diplomacy, China, Trans-Pacific, Communism, Communist Party, South Vietnam, Resistance War, Laos, Cambodia, Fall of Saigon, Viet cong.

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Environmental protection --- Environnement --- Citizen participation --- Citizen participation. --- Protection --- United States

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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality

Agrotechnology and Food Sciences. Food Products --- Animal Products --- Meat and Meat Products. --- Meat and Meat Products --- Engineering --- Food Science and Technology --- Mechanical Engineering --- Engineering & Applied Sciences --- Industrial & Management Engineering --- Food handling. --- Food microbiology --- Meat Products. --- Meat. --- Nutritive Value. --- Meat Products --- Meat --- Nutritive Value --- Food --- Microbiology. --- Muscles --- Quality control