Processed products obtained from meat, fish, and poultry played a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, therefore the food industries were using the traditional thermal method of heat processing techniques in order to extend the stability of the product to the greater extent. But this traditional method has several disadvantages, which includes undesirable changes in organoleptic characteristics, denaturation of good quality of animal proteins, degradation of several nutritional components.
Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industry addresses stability enhancement of meat, fish, and poultry processed products by implementing a non-thermal approach. Currently there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of various meats, fish, and poultry based food products. This book presents the various non-thermal processing techniques that can be successfully applied for meat, fish, and poultry processing industry, including high pressure processing, ultrasound, irradiation, and pulse electric field. It explains how these processes can minimize the quality changes significantly without posing any sorts of threat to the consumers. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling and grilling.
This book benefits food scientists, food process engineers, academicians, students, and food industrial persons by providing in-depth knowledge about non-thermal processing of foods for meat, fish, and poultry product's quality retention as well as for efficient consumer acceptability. It contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.