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Emerging Technologies In Meat Processing
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Book Synopsis Emerging Technologies in Meat Processing by : Enda J. Cummins
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-12-19 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Book Synopsis Emerging Technologies in Meat Processing by : Enda J. Cummins
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by Wiley-Blackwell. This book was released on 2016-11-22 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes.' This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science'book series.'
Book Synopsis Advanced Technologies For Meat Processing by : Leo M.L. Nollet
Download or read book Advanced Technologies For Meat Processing written by Leo M.L. Nollet and published by CRC Press. This book was released on 2006-03-21 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 657 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 Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand by : Daneysa L. Kalschne
Download or read book Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand written by Daneysa L. Kalschne and published by Bentham Science Publishers. This book was released on 2020-08-31 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.
Book Synopsis Sustainable Meat Production and Processing by : Charis M. Galanakis
Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Book Synopsis 63rd International Congress of Meat Science and Technology by : Declan Troy
Download or read book 63rd International Congress of Meat Science and Technology written by Declan Troy and published by BRILL. This book was released on 2023-09-04 with total page 1014 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry.
Book Synopsis The Science of Animal Growth and Meat Technology by : Steven M. Lonergan
Download or read book The Science of Animal Growth and Meat Technology written by Steven M. Lonergan and published by Academic Press. This book was released on 2018-10-27 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
Book Synopsis Emerging Technologies for Food Processing by : Da-Wen Sun
Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Book Synopsis Emerging Technologies in Food Science by : Monika Thakur
Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer Nature. This book was released on 2020-06-02 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.
Book Synopsis Thermal Food Processing by : Da-Wen Sun
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Book Synopsis Nonthermal Processing Technologies for Food by : Howard Q. Zhang
Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
Book Synopsis Innovative Food Science and Emerging Technologies by : Sabu Thomas
Download or read book Innovative Food Science and Emerging Technologies written by Sabu Thomas and published by CRC Press. This book was released on 2018-09-03 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.
Book Synopsis Innovative Food Processing Technologies by :
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
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 752 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 New Technologies, Development and Application by : Isak Karabegović
Download or read book New Technologies, Development and Application written by Isak Karabegović and published by Springer. This book was released on 2018-05-14 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers included in this book were presented at the International Conference “New Technologies, Development and Application,” which was held at the Academy of Sciences and Arts of Bosnia and Herzegovina in Sarajevo, Bosnia and Herzegovina on 28th–30th June 2018. The book covers a wide range of technologies and technical disciplines including complex systems such as: Robotics, Mechatronics Systems, Automation, Manufacturing, Cyber-Physical Systems, Autonomous Systems, Sensors, Networks, Control Systems, Energy Systems, Automotive Systems, Biological Systems, Vehicular Networking and Connected Vehicles, Effectiveness and Logistics Systems, Smart Grids, Nonlinear Systems, Power Systems, Social Systems, and Economic Systems.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251346089 Total Pages :337 pages Book Rating :4.2/5 (513 download)
Book Synopsis OECD-FAO Agricultural Outlook 2021–2030 by : Food and Agriculture Organization of the United Nations
Download or read book OECD-FAO Agricultural Outlook 2021–2030 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-07-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Agricultural Outlook 2021-2030 is a collaborative effort of the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations. It brings together the commodity, policy and country expertise of both organisations as well as input from collaborating member countries to provide an annual assessment of the prospects for the coming decade of national, regional and global agricultural commodity markets. The publication consists of 11 Chapters; Chapter 1 covers agricultural and food markets; Chapter 2 provides regional outlooks and the remaining chapters are dedicated to individual commodities.
