Description
Advances in Meat Processing Technology
Contemporary Food Engineering Series
Coordinator: Bekhit Alaa El-Din A.
Language: EnglishSubject for Advances in Meat Processing Technology:
Keywords
Log CFU; products; Improve Meat Tenderness; quality; Pulsed Electric Field Treatment; drip; Myofibrillar Proteins; loss; PLS Regression Model; traits; Moisture Content; tenderness; Postmortem Proteolysis; cfu; Meat Tenderness; sarcomere; Oat Bran; length; Meat Quality Traits; oat; Cold Shortening; Konrad W; Nowak; Drip Loss; Ewa Ropelewska; RTE Meat; Marek Markowski; Ace Inhibitory Peptide; Geert Geesink; Hp Treatment; Edwina S; Toohey; Meat Products; David L; Hopkins; Meat Quality; Alan Carne; Ace Inhibitory; Kate Ryder; NIR HSI System; Minh Ha; Muscle Wrapping; Lingming Kong; HSI System; Via Suwandy; Hp Processing; Isam A; Mohamed Ahmed; Ginger Protease; Zirong Wang; Raman Spectra; Laurence Pottier; Dietary Fiber; Marie de Lamballerie; Haiyan Yang; Amauri Rosenthal; Atef Elansari; Michiyo Motoyama; Feifei Tao; Yankun Peng; Tanyaradzwa E; Mungure; Ian Stewart; John Birch; Nigel Jay; Eric N; Ponnampalam; Benjamin W.B; Holman; Mithila Jayasundera; Paul A; Lewandowski; Frank R; Dunshea; Harsharnjit Gill; Mustafa M; Farouk; John Mills; Marco Antonio Trindade; Yana Jorge Polizer Rocha; Keizo Arihara; Motoko Ohata; Shahin Roohinejad; Amin Mousavi Khaneghah; Ralf Greiner; Francisco J; Barba; Mohamed Koubaa; Anderson de Souza Sant'Ana; Andrea J; Garmyn; Markus F; Miller
· 15.6x23.4 cm · Hardback
Description
/li>Contents
/li>Readership
/li>Biography
/li>
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.
Meat Processing. Novel Decontamination Technologies. Grading System and Computer Applications. Automation in Meat Processing. High Pressure Processing (Engineering, and Impact on Meat Quality). Pulsed Electric field Processing. Irradiation. Ultrasound Applications. Electrical Stimulation. Accelerated Conditioning. Smart Stretching. Manipulation of Meat Structure: Use of Exogenous Enzymes to Tenderize the Meat. Manipulation of Meat Structure: Chemical Interventions to Tenderize the Meat. Manipulation of Meat Structure: Physical Interventions to Tenderize the Meat. Freezing/Thawing Technologies. Novel Systems for the Evaluation of Meat Quality. Raman. NIR/Light Based Methods. NMR Based Method. CT Scanning. Fresh Meat Color (Factors Affecting Fresh Meat Color and Color Measurements). Meat Texture Measurements. Meat Products. Use of Plants Material for the Production of Healthy Meat Products. Advances in Meat Fermentation. Processing of Ready to Eat Meat Products. The Use of Antioxidants to Control Meat Quality. Restructured Meat. Production of Bioactives from Meat and Meat By-Products. Processing of Dry and Fermented Meat Products. Advances in Meat Packaging. Evaluation of Meat Sensory Attributes.