Bekhit Advances in Meat Processing Technology

Erscheinungsjahr 2017
ISBN: 978-1-315-35466-8
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 604 Seiten

Reihe: Contemporary Food Engineering

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability. It presents up-to-date information on new technologies used for improving the safety and quality of meat and meat products. Technologies covered include carcass decontamination techniques, carcass grading systems, novel techniques to evaluate meat quality, advances in processing, sensory assessment of meat products, and new developments in meat packaging, among others.

Autoren/Hrsg.

Bekhit, Alaa El-Din A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Meat Processing. Novel Decontamination Technologies. Grading System and Computer Applications. Automation in Meat Processing. High Pressure Processing (Engineering, and Impact on Meat Quality). Pulsed Electric field Processing. Irradiation. Ultrasound Applications. Electrical Stimulation. Accelerated Conditioning. Smart Stretching. Manipulation of Meat Structure: Use of Exogenous Enzymes to Tenderize the Meat. Manipulation of Meat Structure: Chemical Interventions to Tenderize the Meat. Manipulation of Meat Structure: Physical Interventions to Tenderize the Meat. Freezing/Thawing Technologies. Novel Systems for the Evaluation of Meat Quality. Raman. NIR/Light Based Methods. NMR Based Method. CT Scanning. Fresh Meat Color (Factors Affecting Fresh Meat Color and Color Measurements). Meat Texture Measurements. Meat Products. Use of Plants Material for the Production of Healthy Meat Products. Advances in Meat Fermentation. Processing of Ready to Eat Meat Products. The Use of Antioxidants to Control Meat Quality. Restructured Meat. Production of Bioactives from Meat and Meat By-Products. Processing of Dry and Fermented Meat Products. Advances in Meat Packaging. Evaluation of Meat Sensory Attributes.