Authors: Daneysa L. Kalschne, Marinês P. Corso, Cristiane Canan

Advances in Meat Processing Technologies

eBook: US $69 Special Offer (PDF + Printed Copy): US $117
Printed Copy: US $83
Library License: US $276
ISBN: 978-981-14-7017-2 (Print)
ISBN: 978-981-14-7019-6 (Online)
Year of Publication: 2020
DOI: 10.2174/97898114701961200101

Introduction

Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin.

The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.

Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Foreword

- Pp. i
Elza Iouko Ida
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Preface

- Pp. ii
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan
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Acknowledgement

- Pp. iii
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan
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The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers

- Pp. 1-7 (7)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Dry Fermentation Technology

- Pp. 8-25 (18)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Meat Emulsion Technology

- Pp. 26-43 (18)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Meat Curing and Preservation Methods

- Pp. 44-58 (15)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Marinating and Meat Restructuring Technology

- Pp. 59-74 (16)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Non-emulsified Sausage Processing Technology

- Pp. 75-84 (10)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Effect of Ultrasound on Fresh Meat Tenderness

- Pp. 85-100 (16)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Botton-up and Top-down Strategies for Processing Meat Analogs

- Pp. 101-112 (12)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Alternative Additives and Ingredients

- Pp. 113-126 (14)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

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Subject Index

- Pp. 127-137 (11)
Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan
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