Description
Sustainable Meat Production and Processing
Coordinator: Galanakis Charis M.
Language: EnglishSubjects for Sustainable Meat Production and Processing:
Keywords
Acceptance; Active packaging; Added-value compounds; Additives; Albumin; Animal byproducts; Animal coproducts; Animal production; Animal welfare; Antimicrobial activity; Antioxidant activity; Bioactive peptides; Biodiesel; Blood; Cattle; Chickens; Consumer; Electrospinning; Energy; Environmental benefits; Extrusion; Feed resources; Feed; Fertilizer; Fibers; Fibrinogen; Food cytoxic compounds; Formulation; Functional properties; Globe; Globin; High-pressure processing; Hurdle technology; Hydrocolloids; Income generation; Leather; Market prospects; Meat consumption; Meat coproducts; Meat cuts; Meat oxidation; Meat processing; Meat products; Meat tenderization; Minimally processing; Modified atmosphere; Nanofiltration; Natural antioxidants; Nutraceuticals; Nutritional aspects; Offal; Ohmic heating; Packaging; Pet food; Pigs; Plant protein; Plasma; Population in developing countries; Processing; Protein extraction; Protein; Proteins; Pulsed electric field
274 p. · 21.4x27.6 cm · Paperback
Description
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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.
1. Practical Agricultural and Animal Welfare Sustainability 2. Production strategies and processing systems of meat 3. Techno-functional ingredients for meat products: current challenges 4. Proteins recovery from meat processing co-products 5. Blood Proteins as Functional Ingredients 6. Plant-based meat analogues 7. Membrane technology for the recovery of high-added value compounds from meat processing co-products 8. Possible uses of processed slaughter by-products 9. Packaging sustainability in the meat industry 10. Emerging Technologies of Meat Processing 11. Natural antioxidants in fresh and processed meat 12. Facilitators and barriers for foods containing meat co-products
Food and animal scientists and technologists; Professional working in the meat industry; Food engineers who work in the meat industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications; Food, agricultural, chemical and environmental engineers ; Researchers working in the edge of food and environmental field
- 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
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