Meat and meat products in human nutrition in developing countries


by Arnold Bender

Commissioned jointly by the
Animal Production and Health Division
and the
Food Policy and Nutrition Division of FAO

FAO
FOOD AND NUTRITION PAPER 53
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1992

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Contents


Acknowledgments

Preface

Chapter 1 - Meat production and quality

Meat and meat products
Production and consumption
Reduction of losses
Meat quality
Future strategies on livestock production

Chapter 2 - Role of meat and meat products in human nutrition

Nutritional value of meat
Composition
Meat by-products
Cooking
Methods of processing and preservation of meat
Processed meat products
Methods of meat preservation without refrigeration
Recent developments in meat processing

Chapter 3 - Meat and health

Meat consumption role of meat in the diets
Meat as a source of protein
Meat as a source of vitamins and minerals
Health concerns associated with the consumption of meat
Toxic compounds formed during processing and cooking
Other potential problems
Conclusion

References

Glossary

Tables (part I)

Tables (part II)

Tables (part III)

Tables (part IV)