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Meat is both a major food in its own right and a staple ingredient
in many food products. With its distinguished editors and an
international team of contributors, Meat processing reviews
research on what defines and determines meat quality, and how it
can be maintained or improved during processing.
Part one considers the various aspects of meat quality. There are
chapters on what determines the quality of raw meat, changing views
of the nutritional quality of meat and the factors determining such
quality attributes as colour and flavour. Part two discusses how
these aspects of quality are measured, beginning with the
identification of appropriate quality indicators. It also includes
chapters on both sensory analysis and instrumental methods
including on-line monitoring and microbiological analysis. Part
three reviews the range of processing techniques that have been
deployed at various stages in the supply chain. Chapters include
the use of modelling techniques to improve quality and productivity
in beef cattle production, new decontamination techniques after
slaughter, automation of carcass processing, high pressure
processing of meat, developments in modified atmosphere packaging
and chilling and freezing. There are also chapters on particular
products such as restructured meat and fermented meat products.
With its detailed and comprehensive coverage of what defines and
determines meat quality, Meat processing is a standard reference
for all those involved in the meat industry and meat research.
Reviews research on what defines and determines meat quality, and
how it can be measured, maintained and improved during
processingExamines the range of processing techniques that have
been deployed at various stages in the supply chainComprehensively
outlines the new decontamination techniques after slaughter and
automation of carcass processing
"Smart Packaging Technologies for Fast Moving Consumer Goods"
approaches the subject of smart packaging from an innovative,
- Part 1 looks at smart packaging technologies for food quality
- Part 2 addresses smart packaging issues for the supply
- Part 3 focuses on smart packaging for brand protection and
- Part 4 centres on smart packaging for user convenience.
Each chapter starts with a definition of the technology, and
proceeds with an analysis of its workings and components before
concluding with snapshots of potential applications of the
The Editors, brought together from academia and industry,
provide readers with a cohesive account of the smart packaging
phenomenon. Chapter authors are a mixture of industry professionals
and academic researchers from the UK, USA, EU and Australasia.
Understanding of the scientific basis of quality attributes in meat
is becoming more advanced, providing more effective approaches to
the control of meat eating and technological quality. This
important collection reviews essential knowledge of the mechanisms
underlying quality characteristics and methods to improve meat
sensory and nutritional quality.
Part one analyses the scientific basis of meat quality attributes,
such as texture and tenderness, colour, water-holding capacity and
flavour development. Chapters on the nutritional quality of meat
and meat sensory evaluation complete the section. Part two
discusses significant insights into the biology of meat quality
obtained from genomic and proteomic perspectives, with chapters
focussing on different types of meat. Parts three and four then
review production and processing strategies to optimise meat
quality, considering aspects such as production practices and meat
nutritional quality, dietary antioxidants and antimicrobials,
carcass interventions, chilling and freezing and packaging. Methods
of meat grading and quality analysis are also included.
With its distinguished editors and international team of
contributors, Improving the sensory and nutritional quality of
fresh meat is a standard reference for those industrialists and
academics interested in optimising meat quality.
Reviews methods to improve meat sensory and nutritional quality
considering the effects of different production practices such as
chilling, freezing and packagingAnalyses the scientific basis of
meat quality attributes covering texture, tenderness, colour and
water-holding capacityExamines production and processing strategies
to optimise meat quality, including the current state of
development and future potential