Advanced Technologies For Meat Processing
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ISBN: 9781574445879
Author/Editor: Nollet
Publisher: CRC Press
Year: 2014
1 in stock (can be backordered)
Description
In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products.
Co-Edited by Fidel Toldra – Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins.
The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products
Additional information
| Weight | 0.8 kg |
|---|
Product Properties
| Year of Publication | 2014 |
|---|---|
| Table of Contents | Bioengineering of Farm Animals: Meat Quality and Safety, Morse B. Solomon, Janet S. Eastridge, and Ernest W. Paroczay Gene Technology for Meat Quality, John L. Williams Automation for the Modern Slaughterhouse, Graham Purnell and Mark Loeffen Hot-Boning of Meat: A New Perspective, Declan J. Troy New Spectroscopic Techniques for Online Monitoring of Meat Quality, Kjell Ivar Hildrum, Jens Petter Wold, Vegard H. Segtnan, Jean-Pierre Renou, and Eri Dufour Real-Time PCR for the Detection of Pathogens in Meat, Petra Wolffs and Peter Radstroem Meat Decontamination by Irradiation, D. U. Ahn, E. J. Lee, and A. Mendonca Application of High Hydrostatic Pressure to Meat and Meat Processing, Atsushi Suzuki, Ken Kim, Hiroyuki Tanji, Tadayuki Nishiumi,and Yoshihide Ikeuchi Hydrodynamic Pressure Processing to Improve Meat Quality and Safety, Morse B. Solomon, Martha N. Liu, Jitu R. Patel, Brian C. Bowker,and Manan Sharma Functional Properties of Bioactive Peptides Derived From Meat Proteins, Keizo Arihara New Approaches for the Development of Functional Meat Products, Francisco Jimenez-Colmenero, Milagro Reig, and Fidel Toldra Processing of Nitrite-Free Cured Meats, Ronald B. Pegg and Fereidoon Shahidi Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats, Fidel Toldra Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham, Jose M. Barat, Raul Grau, Pedro Fito, and Amparo Chiralt The Use of Bacteriocins Against Meat-Borne Pathogens, Teresa Aymerich, Margarita Garriga, Anna Jofre, Belen Martin, and Josep M. Monfort Latest Developments in Meat Bacterial Starter, Talon Regine and Leroy Sabine Modified Atmosphere Packaging, Joseph G. Sebranek and Terry A. Houser Perspectives for the Active Packaging of Meat Products, Veronique Coma |
| Author | Nollet |
| ISBN/ISSN | 9781574445879 |
| Binding | Hardback |
| Edition | 1 |
| Publisher | CRC Press |
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