ABSTRACT

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

 

 

section I|265 pages

Meat Processing

chapter 2|14 pages

Accelerated Conditioning Technologies

chapter 4|56 pages

Manipulation of Meat Structure

Use of Exogenous Proteases

chapter 5|48 pages

Manipulation of Meat Quality

Electrical Stimulation and Pulsed Electric Field

chapter 6|50 pages

Manipulation of Meat Quality

High Pressure Treatment

chapter 7|47 pages

Freezing/Thawing Technologies of Meat

section III|164 pages

Meat Products

chapter 13|40 pages

Ready-to-Eat Processed Meats