Advanced Technologies for Meat Processing presents the latest developments concerning the quality, analysis, and processing of meat and meat products.

Features of Advanced Technologies for Meat Processing:

• Details information on advanced processing technology such as gene technology for production
• Explains advanced control technology for rapid online control systems that use spectroscopic and real time PCR
• Describes efficient, state-of-the-art packaging technologies
• Provides research on the most recent developments in the functional properties of meat and meat products
• Presents numerous tables and figures that illustrate pertinent processing concepts

Contents

1. Bioengineering of Farm Animals: Meat Quality and Safety
2. Gene Technology for Meat Quality
3. Automation for the Modern Slaughterhouse
4. Hot-Boning of Meat: A New Perspective
5. New Spectroscopic Techniques for Online Monitoring of Meat Quality
6. Real-Time PCR for the Detection of Pathogens in Meat
7. Meat Decontamination by Irradiation
8. Application of High Hydrostatic Pressure to Meat and Meat Processing
9. Hydrodynamic Pressure Processing to Improve Meat Quality and Safety
10. Functional Properties of Bioactive Peptides Derived From Meat Proteins
11. New Approaches for the Development of Functional Meat Products
12. Processing of Nitrite-Free Cured Meats
13. Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats
14. Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham
15. The Use of Bacteriocins Against Meat-Borne Pathogens
16. Latest Developments in Meat Bacterial Starter
17. Modified Atmosphere Packaging
18. Perspectives for the Active Packaging of Meat Products

Index

click here to see books • videos • cd-roms of related interest