Advanced technologies for meat processing
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Leo M L Nollet; Fidel Toldrá
- ناشر : Boca Raton : CRC/Taylor & Francis
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9781574445879
Description
Bioengineering of Farm Animals: Meat Quality and Safety, Morse B. Solomon, Janet S. Eastridge, and Ernest W. Paroczay Gene Technology for Meat Quality, John L. Williams Automation for the Modern Slaughterhouse, Graham Purnell and Mark Loeffen Hot-Boning of Meat: A New Perspective, Declan J. Troy New Spectroscopic Techniques for Online Monitoring of Meat Quality, Kjell Ivar Hildrum, Jens Petter Wold, Vegard H. Segtnan, Jean-Pierre Renou, and Eri Dufour Real-Time PCR for the Detection of Pathogens in Meat, Petra Wolffs and Peter Radstrom Meat Decontamination by Irradiation, D. U. Ahn, E. J. Lee, and A. Mendonca Application of High Hydrostatic Pressure to Meat and Meat Processing, Atsushi Suzuki, Ken Kim, Hiroyuki Tanji, Tadayuki Nishiumi,and Yoshihide Ikeuchi Hydrodynamic Pressure Processing to Improve Meat Quality and Safety, Morse B. Solomon, Martha N. Liu, Jitu R. Patel, Brian C. Bowker,and Manan Sharma Functional Properties of Bioactive Peptides Derived From Meat Proteins, Keizo Arihara New Approaches for the Development of Functional Meat Products, Francisco Jimenez-Colmenero, Milagro Reig, and Fidel Toldra Processing of Nitrite-Free Cured Meats, Ronald B. Pegg and Fereidoon Shahidi Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats, Fidel Toldra Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham, Jose M. Barat, Raul Grau, Pedro Fito, and Amparo Chiralt The Use of Bacteriocins Against Meat-Borne Pathogens, Teresa Aymerich, Margarita Garriga, Anna Jofre, Belen Martin, and Josep M. Monfort Latest Developments in Meat Bacterial Starter, Talon Regine and Leroy Sabine Modified Atmosphere Packaging, Joseph G. Sebranek and Terry A. Houser Perspectives for the Active Packaging of Meat Products, Veronique Coma Index
Presents developments in various technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, packaging systems, and automation in slaughterhouses. It describes technologies including decontamination and high pressure processing.
