CAIRO BOOKS's Description
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