Cummins / Lyng Emerging Technologies in Meat Processing

Production, Processing and Technology
1. Auflage 2016
ISBN: 978-1-118-35076-8
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 448 Seiten, E-Book

Reihe: IFST Advances in Food Science

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-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes.
This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.

Autoren/Hrsg.

Cummins, Enda J.

Lyng, James G.

Inhaltsverzeichnis

List of Contributors
Chapter 1 Emerging Technologies in Meat Processing
Chapter 2 Irradiation of Meat and Meat Products
Chapter 3 High pressure processing of meat and meat products
Chapter 4 Electroprocessing of meat and meat products
Chapter 5 Application of Infrared and Light Based Technologies to Meat and Meat Products
Chapter 6 Ultrasound Processing Applications in the Meat Industry
Chapter 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products
Chapter 8 Robotics in meat processing
Chapter 9 Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems
Chapter 10 Smart packaging solutions encompassing nanotechnology
Chapter 11 Probiotics functionality in meat
Chapter 12 Rapid methods for microbial analysis of meat and meat products
Chapter 13 The Use of Hyperspectral Techniques in Evaluating Quality and Safety of Meat and Meat Products
Chapter 14 On-line meat quality and compositional assessment techniques
Chapter 15 Meat Authenticity
Chapter 16 Regulation and legislative issues
Index