Advances in Meat Processing Technology

1st Edition

Alaa El-Din A. Bekhit

CRC Press
Published October 3, 2017
Reference - 586 Pages - 134 B/W Illustrations
ISBN 9781498700481 - CAT# K24523
Series: Contemporary Food Engineering

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Features

  • Provides comprehensive coverage of technologies principles and their impact on meat and meat products
  • Critically evaluates published research that provides the industry and academia with balanced views on the potential use of novel technologies
  • Emphasizes biophysical changes and impact of novel processing technologies on quality attributes
  • Written by international experts providing depth and breadth in the covergae of topics

Summary

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.

 

 

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