Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Meat is a global product, which is traded between regionscountries and continents. The onus is on producers, manufacturerstransporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes.This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.

List of ContributorsChapter 1 Emerging Technologies in Meat ProcessingChapter 2 Irradiation of Meat and Meat ProductsChapter 3 High pressure processing of meat and meat productsChapter 4 Electroprocessing of meat and meat productsChapter 5 Application of Infrared and Light Based Technologies to Meat and Meat ProductsChapter 6 Ultrasound Processing Applications in the Meat IndustryChapter 7 Application of hydrodynamic shock wave processing associated with meat and processed meat productsChapter 8 Robotics in meat processingChapter 9 Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systemsChapter 10 Smart packaging solutions encompassing nanotechnologyChapter 11 Probiotics functionality in meatChapter 12 Rapid methods for microbial analysis of meat and meat productsChapter 13 The Use of Hyperspectral Techniques in Evaluating Quality and Safety of Meat and Meat ProductsChapter 14 On-line meat quality and compositional assessment techniquesChapter 15 Meat AuthenticityChapter 16 Regulation and legislative issuesIndex