Sustainable Meat Production and Processing

Erscheinungsjahr 2018
ISBN: 978-0-12-814874-7
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 274 Seiten, Format (B × H): 289 mm x 215 mm, Gewicht: 752 g

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.

Zielgruppe

<p>Food and animal scientists and technologists; Professional working in the meat industry; Food engineers who work in the meat industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications; Food, agricultural, chemical and environmental engineers ; Researchers working in the edge of food and environmental field</p>

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Geowissenschaften Umweltwissenschaften Nachhaltigkeit
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie

Inhaltsverzeichnis

1. Practical Agricultural and Animal Welfare Sustainability 2. Production strategies and processing systems of meat 3. Techno-functional ingredients for meat products: current challenges 4. Proteins recovery from meat processing co-products 5. Blood Proteins as Functional Ingredients 6. Plant-based meat analogues 7. Membrane technology for the recovery of high-added value compounds from meat processing co-products 8. Possible uses of processed slaughter by-products 9. Packaging sustainability in the meat industry 10. Emerging Technologies of Meat Processing 11. Natural antioxidants in fresh and processed meat 12. Facilitators and barriers for foods containing meat co-products

Über Autor(innen)

Galanakis, Charis M.
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles