Emerging technologies in meat processing : production, processing and technology / edited by Enda J. Cummins, James G. Lyng.
Material type:
TextLanguage: English Publication details: Chichester, West Sussex, UK ; Hoboken, NJ : Wiley, Blackwell, c2017.Description: xvi, 431 pages ; 26 cmContent type: - text
- unmediated
- volume
- 9781118350683 (cloth)
- TS1960 Em3 2017
| Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Books
|
Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TS1960 Em3 2017 (Browse shelf(Opens below)) | Room use only | 77896 | 00077845 |
Includes bibliographical references and index.
Emerging technologies in meat processing -- Irradiation of meat and meat products -- High pressure processing of meat and meat products -- Electroprocessing of meat and meat products -- Application of infrared and light based technologies to meat and meat products -- Ultrasound processing applications in the meat industry -- Application of hydrodynamic shock wave processing associated with meat and processed meat products -- Robotics in meat processing -- Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems -- Smart packaging solutions encompassing nanotechnology -- Probiotics functionality in meat -- Rapid methods for microbial analysis of meat and meat products -- The use of hyperspectral techniques in evaluating quality and safety of meat and meat products -- On-line meat quality and compositional assessment techniques -- Meat authenticity -- Regulation and legislative issues.
"Meat is a globally traded commodity where efficiency, safety and quality are constantly being scrutinized and reviewed. Increasing market demands and greater consumer product awareness have focused industrial attention towards optimizing production efficiency while maintaining product traceability, quality and safety. To meet this challenge, meat processors are seeking new innovative ways to process, package and assess meat products without compromising mea safety or quality. There is also a greater commercial awareness of the potential for novel processing techniques in industrial settings, though their adoption largely remains in its infancy in the commercial environment. The adoption of such novel, sustainable, innovative processing solutions capable of producing high-quality microbiologically safe products is essential for the future growth and advancement of this sector.
In this book, world’s leading contributors provide their insight into the most promising Emerging Technologies in Meat Processing and provide comprehensive coverage of novel processing, packaging and assessment methods for meat and meat products. Topics covered include processing techniques (Including, irradiation, high-pressure processing, electroprocessing, light-based technologies, ultrasound, shock waves, sono steam and robotics). Novel and smart packaging methods are also presented, as are assessment methods (rapid microbial analysis, computer vision, spectral techniques, carcass evaluation and authenticity) and regulation an legislative issues.
The book will be of interest to academic, industrial, nutrition and health professionals providing an up-to-date insight into emerging technologies for meat processing."--Back cover
Fund 164 Linar Educational Materials, Inc. Purchased 11-26-2019 77896 NEJ PHP 12,000.00 2019-11-900 2019-1-0739