Trends In Modern Meat Technology
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Trends In Modern Meat Technology
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Author :
language : en
Publisher:
Release Date :
Trends In Modern Meat Technology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Meat industry and trade categories.
Trends In Modern Meat Technology 3
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Author : P. S. van Roon
language : en
Publisher:
Release Date : 1993
Trends In Modern Meat Technology 3 written by P. S. van Roon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Meat categories.
Trends In Modern Meat Technology 2
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Author : B. Krol
language : en
Publisher: Unipub
Release Date : 1988-01-01
Trends In Modern Meat Technology 2 written by B. Krol and has been published by Unipub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Livestock categories.
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.
Trends In Modern Meat Technology
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Author : B. Krol
language : en
Publisher:
Release Date : 1985
Trends In Modern Meat Technology written by B. Krol and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Livestock categories.
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.
Trends In Efficiency In Meat Processing And Distribution
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Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Consumers Study
language : en
Publisher:
Release Date : 1958
Trends In Efficiency In Meat Processing And Distribution written by United States. Congress. House. Committee on Agriculture. Subcommittee on Consumers Study and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Meat industry and trade categories.
Meat Production
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Author : Kimberly B. Murch
language : en
Publisher: Nova Science Publishers
Release Date : 2014
Meat Production written by Kimberly B. Murch and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Livestock systems categories.
Beef markets in the United States are undergoing rapid change as alternative production systems and technologies evolve in response to consumer demands and compete with conventional grain-fed beef production. This book focuses on the issues and implications of alternative beef production systems; slaughter and processing options and issues for locally sources meat; and technology, restructuring, and productivity growth of hog production in the United States from 1992 to 2009.
Advances In Meat Processing Technology
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Author : Alaa El-Din A. Bekhit
language : en
Publisher: CRC Press
Release Date : 2017-09-29
Advances In Meat Processing Technology written by Alaa El-Din A. Bekhit and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-29 with Technology & Engineering categories.
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
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