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Advanced Technologies For Meat Processing (Food Science and Technology)From CRC Press
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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.
- Sales Rank: #3939073 in eBooks
- Published on: 2006-03-21
- Released on: 2006-03-21
- Format: Kindle eBook
About the Author
Editor
Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.
Associate Editors
Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA
Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain
Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI
Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA
Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil
Louise H. Stahnke, Ph.D., Chr. Hansen A/S, Horsholm, Denmark
Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.
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