Nowe trendy w przetwórstwie mięsa wieprzowego a preferencje konsumenckie

• Autorzy: Guzek D. , Głąbska D. , Wierzbicka A.

Warianty tytułu

EN

New trends in pork and pork products processing in relation to consumer preferences

• Języki publikacji: PL

Abstrakty

PL

W artykule omówione zostały różne aspekty nowoczesnych metod przetwarzania wieprzowiny, technologii opakowalniczych, substancji dodatkowych, w tym zwłaszcza rozwiązań zwiększających wartość prozdrowotną i funkcjonalną produktów z mięsa wieprzowego. Obecnie obserwowane są dynamiczne zmiany związane z wykorzystaniem nowych technologii produkcji, nowych substancji dodatkowych (w tym również dodatków o charakterze bioaktywnym), czy nowych technologii opakowalniczych w celu uzyskania mięsa wieprzowego oraz jego przetworów o wysokiej, powtarzalnej jakości, spełniających oczekiwania konsumenta.

EN

The aim of the presented analysis was to indicate the most important aspects of consumer attitudes and expectations associated with pork and pork functional products. Various aspects of modern food processing methods, packaging technologies and additives, especially solutions improving health-promoting and functional value of pork products are also presented. Dynamic changes associated with using new technologies of production, new additives (inter alia bioactive additives) and new packaging technologies, in order to obtain pork and pork products characterized by high and repeatable quality, that may satisfy needs of consumers, are observed. The main trends in pork and pork products processing and production, that satisfy mentioned criteria, are lower fat percentage, higher long-chain unsaturated fatty acids percentage and including health-promoting components.

Słowa kluczowe

PL

mięso wieprzowe; przetwory o właściwościach funkcjonalnych; współczesne trendy w produkcji żywności

EN

pork and pork functional products; modern trends in food production

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2011
• Tom: nr 2
• Strony: 92--96
• Opis fizyczny: Bibliogr. 36 poz., rys.

Twórcy

autor

Guzek D.

autor

Głąbska D.

autor

Wierzbicka A.

• Wydział Nauk o Żywieniu Człowieka i Konsumpcji, SGGW w Warszawie,

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