This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the  Methods and Protocols in Food Science  series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge,  Meat Product Quality Improvement: Strategies and Technology aims to provide healthy meat products, including the techniques, processing conditions, and ingredients used for meat products in manufacture.