Advances in Meat Processing Technology

✍ Scribed by Alaa El-Din A. Bekhit

• Publisher: CRC Press
• Year: 2017
• Tongue: English
• Leaves: 604
• Series: Contemporary Food Engineering
• Edition: 1
• Category: Library

✦ Synopsis

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability

✦ Table of Contents

Content: 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.

✦ Subjects

Meat -- Quality.;Meat industry and trade.;Meat industry and trade;Meat -- Quality