Emerging Technologies in Meat Processing Production Processing and Technology 1st Edition by Enda J Cummins, James G Lyng ISBN 9781118350683 1118350685

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Product details:

ISBN 10: 1118350685
ISBN 13: 9781118350683
Author: Enda J Cummins, James G Lyng

Emerging Technologies in Meat Processing Production Processing and Technology 1st Edition Table of contents:

Chapter 1: Emerging technologies in meat processing

1.1 Context and challenges

1.2 Book objective

1.3 Book structure

1.4 Conclusion

Part I: Novel processing techniques

Chapter 2: Irradiation of meat and meat products

2.1 Summary

2.2 Theory of irradiation of foods

2.3 Irradiation equipment

2.4 Future role for irradiation in the preservation of foods

References

Chapter 3: High-pressure processing of meat and meat products

3.1 Introduction

3.2 Theory of high-pressure preservation and decontamination of foods

3.3 High-pressure applications

3.4 High-pressure equipment

3.5 Future role for high pressure in the preservation and decontamination of foods

References

Chapter 4: Electroprocessing of meat and meat products

4.1 Introduction to electroprocessing technologies

4.2 Non-thermal electroprocessing of meat

4.3 Thermal electroprocessing (i.e. electroheating) of meat

4.4 Future of electroprocessing of meat

4.5 Equipment suppliers

Acknowledgements

References

Chapter 5: Application of infrared and light-based technologies to meat and meat products

5.1 Introduction

5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods

5.3 Infrared radiation

5.4 Ultraviolet radiation

5.5 High-intensity light pulses

5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods

References

Chapter 6: Ultrasound processing applications in the meat industry

6.1 Introduction

6.2 Fundamentals of ultrasound processing

6.3 Ultrasound processing equipment

6.4 Ultrasound for decontamination of meat

6.5 Applications of ultrasound in meat processing

6.6 Concluding remarks

References

Chapter 7: Application of hydrodynamic shock wave processing associated with meat and processed meat products

7.1 Introduction

7.2 Applicability of hydrodynamic shock waves on meat and meat products

7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications

7.4 Advantages and disadvantages of hydrodynamic shock wave

7.5 Case studies: hydrodynamic shock wave treatment of meat products

7.6 Developmental advances in hydrodynamic shock wave equipment

7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment

References

Chapter 8: Robotics in meat processing

8.1 Introduction

8.2 Application of robotics in meat processing

8.3 Mechatronic and robotic systems in the food industry

8.4 Case studies

8.5 Future role for robotics in the processing of meat and meat products

References

Part II: Novel Packaging and meat functionality

Chapter 9: Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems

9.1 Introduction

9.2 Case-ready packaging

9.3 Theory of MAP/oxygen scavenging technology for meat products

9.4 Future role for novel packaging systems in the preservation of meat

References

Chapter 10: Smart packaging solutions encompassing nanotechnology

10.1 Introduction

10.2 Smart packaging

10.3 Conclusion

References

Chapter 11: Probiotic functionality in meat

11.1 Introduction

11.2 Ecology of gastrointestinal tract (GIT)

11.3 Identification of potential microorganisms

11.4 Selection of probiotics

11.5 Probiotic meat products

11.6 Functionality of probiotics

11.7 Disease prevention by probiotics

11.8 Role of probiotics in function food development

11.9 Conclusion

References

Part III: Assessment techniques for meat quality and safety

Chapter 12: Rapid methods for microbial analysis of meat and meat products

12.1 Introduction

12.2 Theory of high rapid methods

12.3 Rapid method tools

12.4 Future role for rapid methods in foods safety

References

Chapter 13: The use of hyperspectral techniques in evaluating quality and safety of meat and meat products

13.1 Introduction

13.2 Hyperspectral techniques

13.3 Applications in evaluating quality and safety of meat and meat products

13.4 Advantages and disadvantages of hyperspectral techniques in meat applications

13.5 Conclusion

Acknowledgments

References

Chapter 14: Online meat quality and compositional assessment techniques

14.1 Summary

14.2 Introduction

14.3 In vivo methods of carcass evaluation

14.4 Post-mortem compositional analysis

14.5 Conclusions

References

Chapter 15: Meat authenticity

15.1 Introduction

15.2 Theory of authenticity in the meat industry

15.3 Authenticity methods

15.4 Future role for authenticity in food

Reference

Chapter 16: Regulation and legislative issues

16.1 Introduction

16.2 Overview of principles of food regulation

16.3 Food safety regulation within the European Union

16.4 Meat inspection

16.5 Marketing challenges: reports of adverse health effects

16.6 Conclusion

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Tags: Enda J Cummins, James G Lyng, Emerging Technologies, Meat Processing Production