Advanced Technologies For Meat Processing

Front Cover
Leo M.L. Nollet, Fidel Toldra
CRC Press, Mar 21, 2006 - Technology & Engineering - 483 pages
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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins.

The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.

 

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Contents

Chapter 2 Gene Technology for Meat Quality
21
Chapter 3 Automation for the Modern Slaughterhouse
43
A New Perspective
73
Chapter 5 New Spectroscopic Techniques for Online Monitoring of Meat Quality
87
Chapter 6 RealTime PCR for the Detection of Pathogens in Meat
131
Chapter 7 Meat Decontamination by Irradiation
155
Chapter 8 Application of High Hydrostatic Pressure to Meat and Meat Processing
193
Chapter 9 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety
219
Chapter 12 Processing of NitriteFree Cured Meats
309
Chapter 13 Biochemical Proteolysis Basis for Improved Processing of DryCured Meats
329
Chapter 14 Vacuum Salting Treatment for the Accelerated Processing of DryCured Ham
353
Chapter 15 The Use of Bacteriocins Against MeatBorne Pathogens
371
Chapter 16 Latest Developments in Meat Bacterial Starters
401
Chapter 17 Modified Atmosphere Packaging
419
Chapter 18 Perspectives for the Active Packaging of Meat Products
449
Index
473

Chapter 10 Functional Properties of Bioactive Peptides Derived From Meat Proteins
245
Chapter 11 New Approaches for the Development of Functional Meat Products
275
Back cover
485
Copyright

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Advanced Technologies For Meat Processing
Leo M.L. Nollet,Fidel Toldra
No preview available - 2006

Common terms and phrases

acid activity addition amino acids amount analysis animals antimicrobial antioxidants applications associated atmosphere automation bacteria bacteriocins beef bioactive carbon dioxide carcass cells changes color combination compared components composition compounds concentration consumers containing cooked cultures cured cutting detection determined effect enzyme et al example fatty acids fermented figure flavor fluorescence Food Sci fresh functional gene genetic ground growth higher important improve increased industry influence inhibition irradiation levels lipid Listeria materials measurements meat products Meat Sci mechanism methods microbial Microbiol monocytogenes muscle myosin nitrite oxidation oxygen packaging peptides pigs pork potential poultry present pressure processing properties proteins reduced reported safety salting samples sausages Science selection sensory showed Solomon storage studies surface temperature tenderness tissue Toldrá traits treatment vacuum

Bibliographic information

QR code for Advanced Technologies For Meat Processing
TitleAdvanced Technologies For Meat Processing
Food Science and Technology
EditorsLeo M.L. Nollet, Fidel Toldra
Editionillustrated
PublisherCRC Press, 2006
ISBN1420017314, 9781420017311
Length483 pages
Subjects ›  › 

Technology & Engineering / Food Science / General
  
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