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52nd International Congress Of Meat Science And Technology
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Book Synopsis 52nd International Congress of Meat Science and Technology by : Declan Troy
Download or read book 52nd International Congress of Meat Science and Technology written by Declan Troy and published by BRILL. This book was released on 2023-08-28 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."
Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Book Synopsis Camel Meat and Meat Products by : Isam T. Kadim
Download or read book Camel Meat and Meat Products written by Isam T. Kadim and published by CABI. This book was released on 2013-01-01 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.
Book Synopsis Processed Meats by : Joseph P. Kerry
Download or read book Processed Meats written by Joseph P. Kerry and published by Elsevier. This book was released on 2011-07-14 with total page 753 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. - Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment - Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat - Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Book Synopsis Advances in Meat, Poultry and Seafood Packaging by : Joseph P. Kerry
Download or read book Advances in Meat, Poultry and Seafood Packaging written by Joseph P. Kerry and published by Elsevier. This book was released on 2012-06-22 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. - Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods - Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use - Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation
Book Synopsis Operations in Food Refrigeration by : Rodolfo H. Mascheroni
Download or read book Operations in Food Refrigeration written by Rodolfo H. Mascheroni and published by CRC Press. This book was released on 2012-06-06 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv
Book Synopsis Advances in Meat Processing Technology by : Alaa El-Din A. Bekhit
Download or read book Advances in Meat Processing Technology written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2017-09-29 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Book Synopsis Animal Welfare at Slaughter by : Mohan Raj
Download or read book Animal Welfare at Slaughter written by Mohan Raj and published by 5m Books Ltd. This book was released on 2016-12-18 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: The welfare of production animals at slaughter is a major veterinary concern with debate on questions such as the degree of stunning required, how sentient animals are of their surroundings, slaughterhouse conditions and how quickly animals lose consciousness after having their throats cut in religious slaughter practices. This research monograph provides a thoroughly scientific evidence-based account of the physiology and behaviour of animals for slaughter, analysis of the different killing methods, legislation and operating procedures, lairage and movement, depopulation and handling. Animal Welfare at Slaughter is mainly aimed at animal welfare officers and policy makers, veterinary and meat inspectors and slaughterhouse auditors. However, this is a reliable resource also for veterinary and animal science students and the informed public. The Animal Welfare Series covers current topics in animal welfare, to further research and inform the scientific, policy-making and farming communities. 5m Books
Book Synopsis Food Quality: Balancing Health and Disease by : Alexandru Mihai Grumezescu
Download or read book Food Quality: Balancing Health and Disease written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-03 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. - Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease - Includes the most recent research methods of metabolomics and genomics to detect best outcomes - Includes innovative applications for anti-aging effects and curative properties in foods - Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions
Book Synopsis Meat Quality by : Wieslaw Przybylski, PhD
Download or read book Meat Quality written by Wieslaw Przybylski, PhD and published by CRC Press. This book was released on 2015-10-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc
Book Synopsis Handbook of Processed Meats and Poultry Analysis by : Leo M.L. Nollet
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Book Synopsis Robotics and Automation in the Food Industry by : Darwin G Caldwell
Download or read book Robotics and Automation in the Food Industry written by Darwin G Caldwell and published by Elsevier. This book was released on 2012-12-03 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. - Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors - Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control - Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery
Book Synopsis Evaluation of carcass and meat quality in ruminants by : C. Lazzaroni
Download or read book Evaluation of carcass and meat quality in ruminants written by C. Lazzaroni and published by BRILL. This book was released on 2023-08-28 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."
Book Synopsis Functional Foods by : Navnidhi Chhikara
Download or read book Functional Foods written by Navnidhi Chhikara and published by John Wiley & Sons. This book was released on 2022-03-29 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Download or read book Pork written by Paulo E.S. Munekata and published by CRC Press. This book was released on 2021-09-02 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Book Synopsis Red Meat Science and Production by : Joseph William Holloway
Download or read book Red Meat Science and Production written by Joseph William Holloway and published by Springer. This book was released on 2019-08-06 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Book Synopsis Handbook of Meat and Meat Processing, Second Edition by : Y. H. Hui
Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
