Trends In Modern Meat Technology 2

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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.

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

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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.

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 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.

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.

A Handbook For Sensory And Consumer Driven New Product Development

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Author : Maurice O'Sullivan
language : en
Publisher: Woodhead Publishing
Release Date : 2016-09-16

A Handbook For Sensory And Consumer Driven New Product Development written by Maurice O'Sullivan and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-16 with Technology & Engineering categories.

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Novel Food Processing Technologies

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Author : Gustavo V. Barbosa-Canovas
language : en
Publisher: CRC Press
Release Date : 2004-11-30

Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-30 with Technology & Engineering categories.

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

On Line Evaluation Of Meat

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Author : H. J. Swatland
language : en
Publisher: CRC Press
Release Date : 1995-10-05

On Line Evaluation Of Meat written by H. J. Swatland and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10-05 with Technology & Engineering categories.

This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need. Background in meat science is provided for each evaluation method. The evaluation methods described are related to current needs in safety, economy and consumer demand. The text is well illustrated with diagrams and photographs, and supplemented with more than 100 tables and graphs which provide practical reference data in convenient form.