Advanced Technologies For Meat Processing 1st Edition by Leo Nollet, Fidel Toldra ISBN 978-1574445879

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Product details: 

ISBN 10:  1574445871

ISBN 13: 978-1574445879

Author: Leo M.L. Nollet, Fidel Toldra

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.

Table of contents: 

Chapter 1: Bioengineering of Farm Animals: Meat Quality and Safety
Chapter 2: Gene Technology for Meat Quality
Chapter 3: Automation for the Modern Slaughterhouse
Chapter 4: Hot-Boning of Meat: A New Perspective
Chapter 5: New Spectroscopic Techniques for Online Monitoring of Meat Quality
Chapter 6: Real-Time PCR for the Detection of Pathogens in Meat
Chapter 7: Meat Decontamination by Irradiation
Chapter 8: Application of High Hydrostatic Pressure to Meat and Meat Processing
Chapter 9: Hydrodynamic Pressure Processing to Improve Meat Quality and Safety
Chapter 10: Functional Properties of Bioactive Peptides Derived From Meat Proteins
Chapter 11: New Approaches for the Development of Functional Meat Products
Chapter 12: Processing of Nitrite-Free Cured Meats
Chapter 13: Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats
Chapter 14: Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham
Chapter 15: The Use of Bacteriocins Against Meat-Borne Pathogens
Chapter 16: Latest Developments in Meat Bacterial Starters
Chapter 17: Modified Atmosphere Packaging
Chapter 18: Perspectives for the Active Packaging of Meat Products

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Tags: Leo Nollet, Fidel Toldra, Advanced Technologies, Meat Processing