Advanced Technologies For Meat Processing (Προηγμένες τεχνολογίες επεξεργασίας κρέατος - έκδοση στα αγγλικά)

Advanced Technologies For Meat Processing

Συγγραφέας: Leo M.L. Nollet, Fidel Toldra
ISBN: 9781574445879
Σελίδες: 483
Σχήμα: 17 X 26
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2006


Features
• Details information on advanced processing technology such as gene technology for production
• Explains advanced control technology for rapid online control systems that use spectroscopic and real time PCR
• Describes efficient, state-of-the-art packaging technologies
• Provides research on the most recent developments in the functional properties of meat and meat products
• Presents numerous tables and figures that illustrate pertinent processing concepts

Summary
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.

Contents

Bioengineering of Farm Animals: Meat Quality and Safety,
Morse B. Solomon, Janet S. Eastridge, and Ernest W. Paroczay

Gene Technology for Meat Quality, John L. Williams

Automation for the Modern Slaughterhouse, Graham Purnell and Mark Loeffen

Hot-Boning of Meat: A New Perspective, Declan J. Troy

New Spectroscopic Techniques for Online Monitoring of Meat Quality, Kjell Ivar Hildrum, Jens Petter Wold, Vegard H. Segtnan, Jean-Pierre Renou, and Eri Dufour

Real-Time PCR for the Detection of Pathogens in Meat, Petra Wolffs and Peter Rådström

Meat Decontamination by Irradiation, D. U. Ahn, E. J. Lee, and A. Mendonca

Application of High Hydrostatic Pressure to Meat and Meat Processing, Atsushi Suzuki, Ken Kim, Hiroyuki Tanji, Tadayuki Nishiumi,and Yoshihide Ikeuchi

Hydrodynamic Pressure Processing to Improve Meat Quality and Safety, Morse B. Solomon, Martha N. Liu, Jitu R. Patel, Brian C. Bowker,and Manan Sharma

Functional Properties of Bioactive Peptides Derived From Meat Proteins, Keizo Arihara

New Approaches for the Development of Functional Meat Products, Francisco Jiménez-Colmenero, Milagro Reig, and Fidel Toldrá

Processing of Nitrite-Free Cured Meats, Ronald B. Pegg and Fereidoon Shahidi

Biochemical Proteolysis Basis for Improved Processing
of Dry-Cured Meats, Fidel Toldrá

Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham, Jose M. Barat, Raul Grau, Pedro Fito, and Amparo Chiralt

The Use of Bacteriocins Against Meat-Borne Pathogens, Teresa Aymerich, Margarita Garriga, Anna Jofré, Belén Martín,
and Josep M. Monfort

Latest Developments in Meat Bacterial Starter, Talon Régine and Leroy Sabine

Modified Atmosphere Packaging, Joseph G. Sebranek and Terry A. Houser

Perspectives for the Active Packaging of Meat Products, Véronique Coma

Index