Advanced Technologies for Meat Processing, Second Edition
 
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Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Department of Food Science, Paterna (Valencia), Spain
Leo M. L. Nollet, University College Ghent, Belgium (Retired)

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.

• Details information on advanced processing technologies such as high hydrostatic pressure for meat processing and modern slaughterhouse automation
• Features nine new chapters on most recent developments in meat and meat product processing
• Describes, state-of-the-art nanotechnology-based packaging materials for processed meats and nanotechnology-based sensors for pathogens detection
• Reviews latest advances in fat and salt reduction in processed meats



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Advances in Meat Processing Technology
 
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Alaa El-Din A. Bekhit, University of Otago, New Zealand

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability.

• Highlights emerging new meat processing technologies
•Covers novel topics such as the use of plant materials for the production of healthy meat products
• Describes advances in meat packaging
• Explains ways to improve meat quality through irradiation, use of enzymes, and accelerated conditioning                                                                                  

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