Advanced Technologies for Meat Processing

Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters.

Bioengineering of Farm Animals: Meat Quality and Safety. Gene Technology for Meat Quality. Automation for the Modern Slaughterhouse. New Spectroscopic Techniques for Online Monitoring of Meat Quality. Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety. Raman spectroscopy for predicting meat tenderness. Real-Time PCR for the Detection of Pathogens in Meat. Nanotechnology-based sensors for pathogens detection. Meat Decontamination by Irradiation. Advances in High Hydrostatic Pressure to Meat and Meat Processing. Hydrodynamic Pressure Processing to Improve Meat Quality and Safety. Functional Properties of Bioactive Peptides Derived From Meat Proteins. New Approaches for the Development of Functional Meat Products. Salt reduction in processed meats. Fat reduction in processed meats. Processing of Nitrite-Free Cured Meats. Proteomic tools for Improved Processing of Dry-Cured Meats. Nutrigenomics in animal feed and nutrition. The Use of Bacteriocins Against Meat-Borne Pathogens. Latest Developments in Meat Bacterial Starters. Nanotechnology-based packaging materials for processed meats. Reduction in contaminants generation in processed meats.