Advanced Technologies for Meat Processing, Second Edition / editors, Nollet, Leo M. L.
Material type:
TextSeries: Food Science and TechnologyPublisher: Boca Raton, FL : CRC Press, 2017Edition: Second editionDescription: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781315152752; 9781351639262Subject(s): Meat | Meat industry and trade | Agriculture | AGRICULTUREnetBASE | Food Engineering | FOODnetBASE | Meat & Poultry | SCI-TECHnetBASE | STMnetBASEAdditional physical formats: Print version: : No titleDDC classification: 664.9 LOC classification: TS1960 | .T653 2017Online resources: Click here to view. chapter 1 Genetically Modified Farm Animals: Control and Traceability / Antoon Lievens -- chapter 2 Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety / Jun-Li Xu -- chapter 3 Raman Spectroscopy for Predicting Meat Quality Traits / Stephanie M. Fowler -- chapter 4 Real-Time PCR for the Detection of Pathogens in Meat and Meat Products / Alicia Rodríguez -- chapter 5 Sensors and Biosensors for Meat Safety: Recent Advances in Nanotechnology Integration / Rosa Pilolli -- chapter 6 Meat Decontamination by Irradiation / Dong U. Ahn -- chapter 7 Advances in High Hydrostatic Pressure for Meat and Meat Processing / Sencer Buzrul -- chapter 8 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety / Tomás Bolumar -- chapter 9 Emerging Technologies for the Meat Processing Industry / Kumari Shikha Ojha -- chapter 10 Reduction of Contaminant’ Content in Processed Meats / Peter Šimko -- chapter 11 Nutrigenomics in Food-Producing Animals / Werner G. Bergen -- chapter 12 Bioactive Properties of Peptides Generated from Meat Proteins / Keizo Arihara -- chapter 13 New Approaches for the Development of Functional Meat Products / Francisco Jiménez-Colmenero -- chapter 14 Salt Reduction in Processed Meats / Fidel Toldrá -- chapter 15 Fat Reduction in Processed Meats / Marise A. Rodrigues Pollonio -- chapter 16 Processing of Nitrite-Free Cured Meats / Fereidoon Shahidi -- chapter 17 Proteomic Tools for Improved Processing of Dry-Cured Meats / Leticia Mora -- chapter 18 The Use of Bacteriocins against Meat-borne Pathogens / Carmen A. Campos -- chapter 18 5 Overview of Actual Industrial Applicationand Regulatory Aspects -- chapter References -- chapter 19 Functionalities of Meat Bacterial Starters / Régine Talon -- chapter 20 Modified Atmosphere Packaging / Joseph G. Sebranek -- chapter 21 Nanotechnology-Based Packaging Materials for Fresh and Processed Meats / Brandon Guild.
"Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters."--Provided by publisher.