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Emerging Technologies In Meat Processing

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Emerging Technologies In Meat Processing

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Author : Enda J. Cummins
language : en
Publisher: John Wiley & Sons
Release Date : 2016-12-19

Emerging Technologies In Meat Processing written by Enda J. Cummins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-19 with Technology & Engineering categories.

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Emerging Technologies In Meat Processing

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Author : Enda J. Cummins
language : en
Publisher: John Wiley & Sons
Release Date : 2016-11-18

Emerging Technologies In Meat Processing

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Author : Enda J. Cummins
language : en
Publisher: Wiley-Blackwell
Release Date : 2016-11-22

Emerging Technologies In Meat Processing written by Enda J. Cummins and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-22 with Technology & Engineering categories.

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes.' This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science'book series.'

Sustainable Meat Production And Processing

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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29

Sustainable Meat Production And Processing written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. - Analyzes the role of novel technologies for sustainable meat processing - Covers how to maintain sustainability and achieve high levels of meat quality and safety - Presents solutions to improve productivity and environmental sustainability - Takes a proteomic approach to characterize the biochemistry of meat quality defects

Emerging Technologies For Food Processing

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Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2005-07-19

Emerging Technologies For Food Processing written by Da-Wen Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-19 with Technology & Engineering categories.

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.* Each chapter is written by international experts presenting thorough research results and critical reviews* Includes a comprehensive list of recently published literature* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

Advanced Technologies For Meat Processing

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Author : Fidel Toldrá
language : en
Publisher: CRC Press
Release Date : 2017-10-10

Advanced Technologies For Meat Processing written by Fidel Toldrá and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-10 with Technology & Engineering categories.

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

The Science Of Animal Growth And Meat Technology

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Author : Steven M. Lonergan
language : en
Publisher: Academic Press
Release Date : 2018-10-27

The Science Of Animal Growth And Meat Technology written by Steven M. Lonergan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-27 with Medical categories.

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Emerging Technologies For Food Processing

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Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2014-08-14

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Advances In Meat Poultry And Seafood Packaging

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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2012-06-22

Advances In Meat Poultry And Seafood Packaging written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-22 with Technology & Engineering categories.

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. - Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods - Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use - Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Advances In Meat Processing Technologies Modern Approaches To Meet Consumer Demand

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Author : Daneysa L. Kalschne
language : en
Publisher: Bentham Science Publishers
Release Date : 2020-08-31

Advances In Meat Processing Technologies Modern Approaches To Meet Consumer Demand written by Daneysa L. Kalschne and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-31 with Technology & Engineering categories.

Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Emerging Technologies In Meat Processing

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