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Meat Production


Meat Production
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Sustainable Meat Production And Processing


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



Organic Meat Production And Processing


Organic Meat Production And Processing
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Author : Steven C. Ricke
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-08

Organic Meat Production And Processing written by Steven C. Ricke 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 2012-02-08 with Technology & Engineering categories.


Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.



Advances In Meat Processing Technologies Modern Approaches To Meet Consumer Demand


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.



Meat Production In The Soviet Union


Meat Production In The Soviet Union
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Author : Eugene T. Olson
language : en
Publisher:
Release Date : 1960

Meat Production In The Soviet Union written by Eugene T. Olson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Agriculture categories.




Producing Meat


Producing Meat
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Author : Rachel Lynette
language : en
Publisher: Raintree
Release Date : 2013-07-18

Producing Meat written by Rachel Lynette and has been published by Raintree this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-18 with Juvenile Nonfiction categories.


What are CAFO's? What must farmers do so that their beef can be labeled as organic? Who is Temple Grandin? Do you know where your food comes from? The Technology of Farming explores farming practices throughout history as well as modern techniques from around the world.



Handbook Of Meat Processing


Handbook Of Meat Processing
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-21

Handbook Of Meat Processing written by Fidel Toldrá 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 2010-01-21 with Technology & Engineering categories.


This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation



Meat Production A Manual For Producers Distributors And Consumers Of Butchers Meat Being A Treatise On Means Of Increasing Its Home Production Also Comprehensively Treating Of The Breeding Rearing Fattening Of Meat Yielding Live Stock And Cooking Of The Meat Etc Etc


Meat Production A Manual For Producers Distributors And Consumers Of Butchers Meat Being A Treatise On Means Of Increasing Its Home Production Also Comprehensively Treating Of The Breeding Rearing Fattening Of Meat Yielding Live Stock And Cooking Of The Meat Etc Etc
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Author : John Ewart (Land Surveyor.)
language : en
Publisher:
Release Date : 1878

Meat Production A Manual For Producers Distributors And Consumers Of Butchers Meat Being A Treatise On Means Of Increasing Its Home Production Also Comprehensively Treating Of The Breeding Rearing Fattening Of Meat Yielding Live Stock And Cooking Of The Meat Etc Etc written by John Ewart (Land Surveyor.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1878 with Meat industry and trade categories.




Changing Meat Cultures


Changing Meat Cultures
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Author : Arve Hansen
language : en
Publisher: Rowman & Littlefield
Release Date : 2021-12-06

Changing Meat Cultures written by Arve Hansen and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-06 with Social Science categories.


This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder systems have changed the way we relate to animals, their meat, and what kind of animals’ meat we eat. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental problems, and animal welfare issues. Although meat increasingly figures as a problem, most consumers’ knowledge of animal husbandry and meat is more absent than ever. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? This book takes the reader on a geographic, ethnographic and historical journey to rural and urban areas and arenas across the world, and tells a series of stories of the dramatic changes in meat consumption.



Geographies Of Meat


Geographies Of Meat
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Author : Harvey Neo
language : en
Publisher: Routledge
Release Date : 2017-03-16

Geographies Of Meat written by Harvey Neo and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-16 with Science categories.


With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the increasing popularity and attendant normalization of factory farms across many parts of the world? What are some of the ways to resist such broad convergences in meat production and how successful are they? This book locates the answers to these questions at the intersection between the culture, science and political economy of meat production and consumption. It details how and why techniques of production have spread across the world, albeit in a spatially uneven way. It argues that the modern meat production and consumption sphere is the outcome of a complex matrix of cultural politics, economics and technological faith. Drawing from examples across the world (including America, Europe and Asia), the tensions and repercussions of meat production and consumption are also analyzed. From a geographical perspective, food animals have been given considerably less attention compared to wild animals or pets. This book, framed conceptually by critical animal studies, governmentality and commodification, is a theoretically driven and empirically rich study that advances the study of food animals in geography as well as in the wider social sciences.



Animal Welfare And Meat Production


Animal Welfare And Meat Production
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Author : Neville G. Gregory
language : en
Publisher: CABI
Release Date : 2007-01-01

Animal Welfare And Meat Production written by Neville G. Gregory and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-01-01 with Medical categories.


"It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.