| Description |
1 online resource |
| Series |
Contemporary Food Engineering |
|
Contemporary food engineering.
|
| Contents |
Cover; Half Title ; Title Page ; Copyright Page ; Dedication ; Table of Contents ; Preface ; Editor ; Contributors ; Section I: Meat Processing ; Chapter 1: Ultrasound Applications in the Meat Industry ; 1.1 Introduction: Historical Development of the Ultrasound in the Meat Industry |
|
1.2 Engineering Aspects of US 1.2.1 Basic Information ; 1.2.1.1 Biological Effects of US ; 1.2.2 Main Constituents of the Equipment ; 1.2.3 Processing Equipment and Commercial Trends ; 1.2.4 Regulatory Aspects ; 1.3 Ultrasound Uses in Meat Production ; 1.3.1 Processing |
|
1.3.1.1 Brining 1.3.1.2 Drying Process ; 1.3.1.3 Raw Meat Tenderization and Its Influence on Texture, Water Retention, and Color of Meat Products ; 1.3.1.4 Effects on Microbial Inactivation ; 1.3.2 Quality Control ; 1.3.2.1 Evaluation of Carcass Quality |
|
1.3.2.2 Acoustic Evaluation of Tenderness 1.3.2.3 Evaluation of Proximate Composition ; 1.3.2.4 Other Applications of LPU ; 1.4 Conclusion and Emerging Trends ; References ; Chapter 2: Accelerated Conditioning Technologies ; 2.1 Introduction ; 2.2 Electrical Stimulation |
|
2.3 Very Fast Chilling 2.4 Shockwave Treatment ; 2.5 Pulsed Electric Field Treatment ; 2.6 General Discussion and Conclusions ; Keywords ; References ; Chapter 3: Meat Stretching and Shaping Methodologies ; 3.1 Introduction ; 3.2 Whole Carcass Interventions ; 3.2.1 Tenderstretch |
| Subject |
Meat -- Quality.
|
|
Meat industry and trade.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Meat industry and trade
|
|
Meat -- Quality
|
| Form |
Electronic book
|
| Author |
Bekhit, Alaa El-Din
|
| ISBN |
9781315354668 |
|
1315354667 |
|
9781498700498 |
|
1498700497 |
|
9781315335605 |
|
1315335603 |
|
9781315371955 |
|
1315371952 |
|
