| Description |
1 online resource (xvi, 705 pages) |
| Series |
Food Science and Technology |
|
Food science and technology (Academic Press)
|
| Contents |
Genetically modified farm animals: control and traceability / Antoon Lievens and Mauro Petrillo -- Hyperspectral imaging technique for online monitoring of meat quality and safety / Jun-Li Xu and Da-Wen Sun -- Raman spectroscopy for predicting meat quality traits / Stephanie M. Fowler, Heinar Schmidt, Rico Scheier, and David L. Hopkins -- Real-time PCR for the detection of meat safety: recent advances in nanotechnology integration / Rosa Pilolli, Nicoletta Ditaranto, and Linda Monaci -- Meat decontamination by irradiation / Dong U. Ahn, Eun Joo Lee, and Aubrey Mendonca -- Advances in high hydrostatics pressure for meat and meat processing / Sencer Buzrul -- Hydrodynamic pressure processing to improve meat quality and safety / Tomás Bolumar and Stefan Toepfl -- Emerging technologies for the meat processing industry / Kumari Shikha Ojha, Joseph P. Kerry, and Brijesh K. Tiwari -- Reduction of contaminant content in processed meats / Peter Šimko -- Nutrigenomics in food-producing animals / Werner G. Bergen -- Bioactive properties of peptides generated from meat proteins / Keizo Arihara and Yusuke Komiya -- New approaches for the development of functional meat products / Francisco Jiménez-Colmenero, Milagro Reig, and Fidel Toldrá -- Salt reduction in processed meats / Fidel Toldrá and José M. Barat -- Fat reduction in processed meats / Marise A. Rodrigues Pollonio -- Processing of nitrite-free cured meats / Fereidoon Shahidi and Ronald B. Pegg -- Proteomic tools for improved processing of dry-cured meats / Leticia Mora and Fidel Toldrá -- The use of bacteriocins against meat-borne pathogens / Carmen A. Campos, Marcela P. Castro, María E. Cayre, and Franco P. Rivas -- Functionalities of meat bacterial starters / Régine Talon and Sabine Leroy -- Modified atmosphere packaging / Joseph G. Sebranek and Terry A. Houser -- Nanotechnology-based packaging materials for fresh and processed meats / Brandon Guild, Hans Bernard Tee, and Loon-Tak Lim |
| Summary |
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat-processing chain. This book is written by distinguisehd international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins agains meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Meat.
|
|
Meat industry and trade.
|
|
Meat
|
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TECHNOLOGY & ENGINEERING -- Food Science.
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|
Meat
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Meat industry and trade
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| Form |
Electronic book
|
| Author |
Toldrá, Fidel, editor.
|
|
Nollet, Leo M. L., editor
|
| ISBN |
9781498754606 |
|
1498754600 |
|
9781315152752 |
|
1315152754 |
|
