Sustainable Meat Production And Processing
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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
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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.
Global Meat
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Author : Bill Winders
language : en
Publisher: MIT Press
Release Date : 2019-10-29
Global Meat written by Bill Winders and has been published by MIT Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Political Science categories.
The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders
Red And Processed Meat In The Context Of Health And The Environment
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-07-10
Red And Processed Meat In The Context Of Health And The Environment written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-10 with Medical categories.
There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and ensuring the welfare of workers and animals. In light of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition. This information brief synthesizes the evidence on the role of red and processed meat production and consumption in health and environmental outcomes, and in different social and political contexts. It does not give consumption recommendations, but, rather, represents the first stage in a scoping process that could lead to World Health Organization (WHO) guidance on the role of red and processed meat in healthy diets from sustainable food systems. This information brief may also be used to inform the development of commitments and policy action on climate change and food systems at the 28th Conference of the Parties of the United Nations Framework Convention on Climate Change (COP28) in late 2023 and beyond.
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 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 2016-11-18 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-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes. This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.
Sustainable Food Processing
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Author : Brijesh K. Tiwari
language : en
Publisher: John Wiley & Sons
Release Date : 2013-10-14
Sustainable Food Processing written by Brijesh K. Tiwari 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 2013-10-14 with Technology & Engineering categories.
Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.
Impact Of Meat Consumption On Health And Environmental Sustainability
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Author : Raphaely, Talia
language : en
Publisher: IGI Global
Release Date : 2015-10-19
Impact Of Meat Consumption On Health And Environmental Sustainability written by Raphaely, Talia and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-19 with Health & Fitness categories.
Meat consumption impacts all aspects of human life and humanity?s long-term survival prospects. Despite this knowledge, society continues to ignore the negative impact of consuming meat, which include excessively high contributions to global greenhouse gas emissions, land and water pollution and depletion, antimicrobial resistance, and negative impacts on human health. Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage. Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find this text useful in furthering their research exposure to pertinent topics such as dietary recommendations for limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and the environmental impacts of meat consumption.
Cleaner Production Assessment In Meat Processing
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Author : United Nations Environment Programme. Division of Technology, Industry, and Economics
language : en
Publisher: UNEP/Earthprint
Release Date : 2000
Cleaner Production Assessment In Meat Processing written by United Nations Environment Programme. Division of Technology, Industry, and Economics and has been published by UNEP/Earthprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Slaughtering and slaughter-houses categories.
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.'
Proteins Sustainable Source Processing And Applications
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2019-05-30
Proteins Sustainable Source Processing And Applications 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 2019-05-30 with Health & Fitness categories.
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects