Bücher von Zuhaib Bhat

Wykorzystanie zu¿ytego mi¿sa kurzego w gotowych produktach mi¿snych mo¿e przynie¿¿ wiele korzy¿ci dla przemys¿u drobiarskiego. Rozszerzenie tego mi¿sa o biäka niemi¿sne obni¿a koszt produkcji, co mo¿e zwi¿kszy¿ zasi¿g takich produktów dla mas i mo¿e by¿ pomocne w zapewnieniu bezpiecze¿stwa ¿ywno¿ciowego w krajach rozwijaj¿cych si¿. Biäka niemi¿sne dodaj¿ równie¿ w¿äciwo¿ci funkcjonalnych produktom mi¿snym poprzez zwi¿kszenie zawarto¿ci b¿onnika. Zatem prospekt dalszego rozwoju pewnych tanich produktów mi¿snych poprzez rozszerzenie zu¿ytego mi¿sa kurzego o pewne niedrogie biäka niemi¿sne móg¿by znale¿¿ coraz wi¿ksz¿ popularno¿¿ w przemy¿le spo¿ywczym, zw¿aszcza w fast foodach. Ta ksi¿¿ka b¿dzie przydatna dla naukowców i badaczy zajmuj¿cych si¿ technologi¿ mi¿sa, technologi¿ ¿ywno¿ci, technologi¿ produktów zwierz¿cych, technologi¿ po¿niwn¿ oraz tym, którzy zajmuj¿ si¿ przemys¿em mi¿snym.

Current meat production methods have many health, environmental and other problems associated with them. A new approach to produce meat and thereby reducing these risks is probably feasible with existing tissue engineering techniques and has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh. Bioengineered meat has the potential to greatly reduce animal suffering and make eating animals unnecessary, even while satisfying all the nutritional and hedonic requirements of meat eaters. In the long term, tissue-engineered meat is the inescapable future of humanity. However, in the short term the extremely high prohibitive cost of the biofabrication of tissue-engineered meat is the main potential obstacle, although large-scale production and market penetration are usually associated with a dramatic price reduction. This book discusses the requirements that need to be met to increase the feasibility of invitro meat production, which includes finding an appropriate stem cell source, their growth inside a bioreactor and providing essential cues for proliferation and differentiation.

Scientific evidence concerning the benefits and risks associated with particular aspects of dietary compounds is having an increasingly profound impact on consumer''s approach to nutrition. There is a growing awareness that many chronic diseases are connected to an unbalanced diet and consumers are beginning to believe that diet has a powerful influence on health and wellbeing. Furthermore, numerous studies have sought to demonstrate the possibility of changing the image of animal products from the traditionally accepted image to one of healthy living. Besides the traditional presentations, there are a number of ways in which the animal products sector can modify the qualitative and quantitative composition of animal product components and produce designer foods with specific properties. This entails addressing quality factors associated with different product properties, nutritional value and their effects on physiological function and health. Thus in addition to disease prevention, the idea of using food for health purposes rather than for nutrition opens up a whole new field in the animal products sector

Utilization of spent hen meat into convenience meat products can derive lot of benefit to the Poultry Industry. Extension of this meat with non-meat proteins decreases the cost of production that can increase the reach of such products to the masses and can be helpful in ensuring food security in developing countries. Non-meat proteins also add functional properties to the meat products by increasing the fiber content. Thus prospectus of further developing certain low cost meat products by extending spent hens meat with certain low cost non-meat proteins could find increasing popularity in food service industry particularly at fast food outlets. This book will be beneficial to the scientists and scholars of meat technology, food technology, animal products technology, postharvest technology and those who are engaged in meat industry.