Advanced Technologies for Meat Processing

by Nollet; Leo M.L.

• ISBN13: 9781574445879
• ISBN10: 1574445871
• Edition: 1st
• Format: Hardcover
• Copyright: 2006-03-21
• Publisher: CRC Press

Summary

In recent years the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents the latest developments concerning the quality, analysis, and processing of meat and meat products.Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins.The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of recent packaging systems of the final products.

Table of Contents

Bioengineering of Farm Animals: Meat Quality and Safety	p. 1
Gene Technology for Meat Quality	p. 21
Automation for the Modern Slaughterhouse	p. 43
Hot-Boning of Meat: A New Perspective	p. 73
New Spectroscopic Techniques for Online Monitoring of Meat Quality	p. 87
Real-Time PCR for the Detection of Pathogens in Meat	p. 131
Meat Decontamination by Irradiation	p. 155
Application of High Hydrostatic Pressure to Meat and Meat Processing	p. 193
Hydrodynamic Pressure Processing to Improve Meat Quality and Safety	p. 219
Functional Properties of Bioactive Peptides Derived From Meat Proteins	p. 245
New Approaches for the Development of Functional Meat Products	p. 275
Processing of Nitrite-Free Cured Meats	p. 309
Biochemical Proteolysis Basis for Improved Processing of Dry-Cured Meats	p. 329
Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham	p. 353
The Use of Bacteriocins Against Meat-Borne Pathogens	p. 371
Latest Developments in Meat Bacterial Starters	p. 401
Modified Atmosphere Packaging	p. 419
Perspectives for the Active Packaging of Meat Products	p. 449
Index	p. 473
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