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Sustainable Meat Production and Processing.

By: Galanakis, Charis M.
Material type: materialTypeLabelBookPublisher: San Diego : Elsevier Science & Technology, 2018Copyright date: �2019Description: 1 online resource (276 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9780128156889.Subject(s): Meat industry and trade-Environmental aspectsGenre/Form: Electronic books.DDC classification: 333.95414 Online resources: Click to View
Contents:
Front Cover -- Sustainable Meat Production and Processing -- Other works by Editor Charis M. Galanakis -- Sustainable Meat Production and Processing -- Copyright -- Contents -- Contributors -- Preface -- 1 - Principles for Commercial Supply Chain Managers of Livestock and Poultry -- 1.1 INTRODUCTION: DEFINITION OF SUSTAINABILITY -- 1.2 DEVELOPING COMMERCIAL SUPPLY CHAIN SYSTEMS -- 1.2.1 Environmental Examples of Unsustainable Practices and Lack of Stewardship That Must Be Avoided -- 1.2.2 Quality of Life for People to Provide Social Economic Equity: Examples of Unsustainable Conditions -- 1.2.3 Quick Short-Term Profit Is Not Sustainable for Local People -- 1.3 LIVESTOCK AND POULTRY WELFARE BASICS FOR SUSTAINABILITY -- 1.3.1 Welfare Problems That Must Be Prevented on All Livestock and Poultry Farms to Maintain a Minimum Level of Sustainability -- 1.3.1.1 Abattoir Scoring System -- 1.4 WELFARE CATEGORIES -- 1.4.1 Preventing Abuse or Neglect -- 1.4.2 Methods to Reduce Suffering -- 1.4.2.1 Pain Relief After Surgeries -- 1.4.3 Providing for Basic Behavioral Needs -- 1.4.4 Positive Emotions -- 1.5 RELIGIOUS SLAUGHTER ISSUES -- 1.5.1 Religious Slaughter With Stunning -- 1.5.2 Slaughter Without Stunning -- 1.5.3 Other Welfare Issues With Slaughter Without Stunning -- 1.5.4 Species Differences in Religious Slaughter Issues -- 1.5.5 Aversiveness of the Throat Cut -- 1.5.6 Outcome-Based Indicators During Religious Slaughter -- 1.6 GUIDELINES FOR MONITORING ANIMAL WELFARE IN THE SUPPLY CHAIN -- 1.7 DEVELOPING WELFARE GUIDELINES FOR YOUR SUPPLY CHAIN -- 1.8 CLEARLY WRITTEN GUIDELINES AND COMMENTS BY AUDITORS ARE ESSENTIAL -- 1.9 FURTHER QUESTIONS -- 1.9.1 Basic Definitions of Technologies -- 1.9.1.1 GMOs and Gene Editing -- 1.9.1.2 Growth Promoting Substances -- 1.10 DO NOT CONFUSE ISSUES ABOUT GMOS.
1.10.1 Sustainability, Natural, and Organic Do Not Mean the Same Thing -- 1.10.2 CRISPR Benefits -- 1.11 WHY PEOPLE FEAR GMOS -- 1.11.1 Insulin: The First GMO -- 1.11.2 First Commercial GMO Plants Had a Poor Introduction to the Public -- 1.11.3 Food Fears -- 1.12 CANNOT ALWAYS PREDICT FUTURE EFFECTS -- 1.12.1 Use Livestock in Sustainable Crop Rotation Systems -- 1.12.2 Proceed Cautiously With CRISPR -- 1.13 LOOK AT CONVENTIONAL BREEDING TO PUT GMOS AND CRISPR IN PERSPECTIVE -- 1.13.1 Concluding Thoughts on Genetic Technologies -- 1.14 CONCLUSIONS -- REFERENCES -- 2 - Production Strategies and Processing Systems of Meat: Current Status and Future Outlook for Innovation - A Glob ... -- 2.1 INTRODUCTION -- 2.2 RED MEAT CONSUMPTION AROUND THE GLOBE -- 2.2.1 Production Strategies for Consistent and Reliable Supply of Meat -- 2.2.2 Consumer Demographics/Consumption -- 2.2.3 Consumer Desires for Red Meat Consumption and Current Trends -- 2.3 OVERVIEW OF NUTRITIONAL COMPOSITION -- 2.3.1 Red Meat Sourced Fat and Human Health -- 2.3.2 Current Trends in Packaging and Long-Term Storage of Primal Cuts, Carcasses and Processed Meat Products -- 2.4 FUTURE OUTLOOK AND SCOPE FOR INNOVATION -- 2.4.1 Future Outlook -- 2.4.2 Scope for Innovation -- 2.4.2.1 Environmental and Nutritional Impacts on Animal Welfare (Well-Being and Health) and Productivity in Developing Countries Su ... -- 2.4.2.2 Utilization of Available Resources, Use of Industry and Kitchen Byproducts and Treatment of Poor Quality High Fibrous Diets ... -- 2.4.2.3 Expansion of Free Range (Extensive Animal Production Systems) and Production of Clean and Natural (Hormone Free, Antibiotic ... -- 2.4.2.4 Government Support Toward Rearing Animals as a Peripheral Business and Support of Distribution Centers in Entire Regions of ...
2.4.2.5 Improved Packaging Technology, Preservation and Sanitation to Enhance the Retail Storage -- 2.4.2.6 Education to Create Innovative Animal Production Systems that Fit the Climate, Environment and Geographic Locations -- 2.4.2.7 Matching Animal Welfare and Nutrition to Animal Genetics for Welfare Friendly and Optimal Production -- 2.5 CONCLUSIONS -- AUTHOR CONTRIBUTIONS -- REFERENCES -- 3 - Technofunctional Ingredients for Meat Products: Current Challenges -- 3.1 INTRODUCTION -- 3.2 SODIUM CHLORIDE -- 3.2.1 Mechanism of Action -- 3.2.2 Sustainability Concerns and Market Trends -- 3.3 PHOSPHATES -- 3.3.1 Mechanism of Action -- 3.3.2 Sustainability Concerns and Market Trends -- 3.4 CARBONATES AND CITRATES -- 3.4.1 Mechanism of Action -- 3.4.2 Sustainability Concerns and Market Trends -- 3.5 STARCHES -- 3.5.1 Mechanism of Action -- 3.5.2 Sustainability Concerns and Market Trends -- 3.6 VEGETABLE PROTEINS -- 3.6.1 Mechanism of Action -- 3.6.2 Sustainability Concerns and Market Trends -- 3.7 HYDROCOLLOIDS (GUMS) AND VEGETABLE FIBERS -- 3.7.1 Mechanism of Action -- 3.7.2 Sustainability Concerns and Market Trends -- 3.8 ANIMAL PROTEINS -- 3.8.1 Mechanism of Action -- 3.8.2 Sustainability Concerns and Market Trends -- 3.9 CONCLUSIONS -- REFERENCES -- 4 - Proteins Recovery From Meat Processing Coproducts -- 4.1 INTRODUCTION -- 4.2 MEAT PROCESSING COPRODUCTS AND COMPOUNDS -- 4.3 PRETREATMENT TECHNOLOGIES -- 4.4 CONVERSION TECHNOLOGIES: PROTEIN RECOVERY AND EXTRACTION -- 4.5 DOWNSTREAM PROCESSING TECHNOLOGIES -- 4.6 CONCLUDING REMARKS -- REFERENCES -- FURTHER READING -- 5 - Blood Proteins as Functional Ingredients -- 5.1 INTRODUCTION -- 5.2 BLOOD PRODUCTION AND CURRENT USES -- 5.2.1 Blood Production -- 5.2.2 Current Uses -- 5.2.2.1 Animal Feed -- 5.2.2.2 Food -- 5.3 MAIN PROTEIN COMPONENTS OF BLOOD AND RELEVANT FRACTIONS -- 5.3.1 Plasma Fraction.
5.3.2 Red Blood Cells Fraction -- 5.4 TECHNO-FUNCTIONAL PROPERTIES OF BLOOD PROTEINS -- 5.4.1 Functionality of Plasma Proteins -- 5.4.2 Functional Properties of Cellular Fraction Protein -- 5.5 EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES -- 5.6 POTENTIAL APPLICATIONS AS FOOD INGREDIENT -- 5.7 COMMERCIAL USES OF BLOOD PROTEINS: PRODUCTS AND PATENTS -- 5.8 CHALLENGES AND FUTURE PERSPECTIVES -- 5.9 CONCLUSIONS -- REFERENCES -- FURTHER READING -- 6 - Plant-Based Meat Analogues -- 6.1 INTRODUCTION -- 6.1.1 Traditional Alternatives for Meat -- 6.2 COMPOSITION OF MEAT ANALOGUES -- 6.2.1 Proteins -- 6.2.2 Soy Protein -- 6.2.3 Wheat Gluten -- 6.2.4 Legume Protein -- 6.2.5 Other Oilseed Proteins -- 6.2.6 Fat or Oil -- 6.2.7 Binding Agents -- 6.2.8 Flavorings and Taste Enhancers -- 6.2.9 Coloring Agents -- 6.3 PRODUCTION PROCESS FOR PLANT-BASED MEAT ANALOGUES -- 6.3.1 Extrusion -- 6.3.2 Shear Cell Technology -- 6.3.3 Spinning Processes -- 6.4 POSTPRODUCTION: SHELF LIFE AND PACKAGING -- 6.5 NUTRITIONAL AND HEALTH ASPECTS -- 6.6 ENVIRONMENTAL BENEFITS -- 6.7 MARKET PROSPECTS -- 6.8 MAJOR CONSTRAINS AND FUTURE CHALLENGES -- ACKNOWLEDGMENTS -- REFERENCES -- 7 - Membrane Technology for the Recovery of High-Added Value Compounds From Meat Processing Coproducts -- 7.1 INTRODUCTION -- 7.2 MEAT PROCESSING AND COPRODUCTS -- 7.3 PROTEIN-BASED COMPOUNDS RECOVERED FROM MEAT PROCESSING COPRODUCTS USING CONVENTIONAL MEMBRANE-BASED TECHNIQUES -- 7.3.1 Slaughterhouses Coproducts -- 7.3.2 Seafood Coproducts -- 7.4 POTENTIAL APPLICATION OF PROTEIN-RELATED COMPOUNDS RECOVERED FROM MEAT COPRODUCTS -- 7.5 CHAPTER SUMMARY -- REFERENCES -- FURTHER READING -- 8 - Possible Uses of Processed Slaughter Byproducts -- 8.1 INTRODUCTION -- 8.2 PRODUCTION AND SUPPLY OF ANIMAL BYPRODUCTS -- 8.3 TYPES AND NUTRITIONAL VALUE OF SLAUGHTERHOUSE BYPRODUCTS.
8.4 VALORIZATION OF COPRODUCTS AND DEMANDS FROM THE FOOD INDUSTRY -- 8.4.1 Food Ingredients and Processing Aids -- 8.4.2 Bioactive Peptides and Nutraceuticals -- 8.4.3 Feed and Pet Food -- 8.5 VALORIZATION OF INEDIBLE SLAUGHTER BYPRODUCTS: CHEMICALS AND ENERGY -- 8.5.1 Fertilizer -- 8.5.2 Plastics and Leather Products -- 8.5.3 Pharmaceutical and Medical Applications -- 8.5.4 Energy Source -- 8.6 CONCLUSIONS -- REFERENCES -- 9 - Packaging Sustainability in the Meat Industry -- 9.1 INTRODUCTION -- 9.2 PACKAGING OF FRESH MEAT CUTS -- 9.2.1 Evolution of Industrial Meat Packaging -- 9.2.2 The Modified Atmosphere Packaging (MAP) Revolution -- 9.2.3 MAP and Microbial Quality -- 9.2.4 Packaging of Meat and Lipid Oxidation -- 9.3 PACKAGING MATERIALS -- 9.3.1 Plastic Materials -- 9.3.2 Biopolymers and Biodegradable Packaging -- 9.3.3 Strategies to Improve Quality and Value Chain Sustainability -- 9.3.4 Edible Films -- 9.4 ACTIVE PACKAGING -- 9.4.1 Antimicrobial Meat Packaging -- 9.4.2 Antioxidant Packaging -- 9.4.3 Intelligent Packaging and Labelling -- 9.5 CONCLUSION -- REFERENCES -- 10 - Emerging Technologies of Meat Processing -- 10.1 HIGH-PRESSURE PROCESSING -- 10.1.1 Effects of High-Pressure Processing on Physical Properties of Meat -- 10.1.2 Effects of High-Pressure Processing on Improvement in Meat Products Safety -- 10.1.3 Effects of High-Pressure Processing on Qualities of Meat Products -- 10.1.4 Contribution of High-Pressure Processing Technology to the Sustainability of the Meat Industry -- 10.2 HYDRODYNAMIC PRESSURE OR SHOCKWAVE TECHNOLOGY -- 10.2.1 Effects of Shockwave on Physical Properties of Meat -- 10.2.2 Effects of Shockwave on the Safety of Meat Products -- 10.2.3 Industrial Relevance of Shockwave Technology, Its Profitability, and Contribution to the Sustainability of the Meat Industry -- 10.3 OHMIC HEATING FOR MEAT PROCESSING.
10.3.1 Effect of Ohmic Heating on Meat Properties.
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Front Cover -- Sustainable Meat Production and Processing -- Other works by Editor Charis M. Galanakis -- Sustainable Meat Production and Processing -- Copyright -- Contents -- Contributors -- Preface -- 1 - Principles for Commercial Supply Chain Managers of Livestock and Poultry -- 1.1 INTRODUCTION: DEFINITION OF SUSTAINABILITY -- 1.2 DEVELOPING COMMERCIAL SUPPLY CHAIN SYSTEMS -- 1.2.1 Environmental Examples of Unsustainable Practices and Lack of Stewardship That Must Be Avoided -- 1.2.2 Quality of Life for People to Provide Social Economic Equity: Examples of Unsustainable Conditions -- 1.2.3 Quick Short-Term Profit Is Not Sustainable for Local People -- 1.3 LIVESTOCK AND POULTRY WELFARE BASICS FOR SUSTAINABILITY -- 1.3.1 Welfare Problems That Must Be Prevented on All Livestock and Poultry Farms to Maintain a Minimum Level of Sustainability -- 1.3.1.1 Abattoir Scoring System -- 1.4 WELFARE CATEGORIES -- 1.4.1 Preventing Abuse or Neglect -- 1.4.2 Methods to Reduce Suffering -- 1.4.2.1 Pain Relief After Surgeries -- 1.4.3 Providing for Basic Behavioral Needs -- 1.4.4 Positive Emotions -- 1.5 RELIGIOUS SLAUGHTER ISSUES -- 1.5.1 Religious Slaughter With Stunning -- 1.5.2 Slaughter Without Stunning -- 1.5.3 Other Welfare Issues With Slaughter Without Stunning -- 1.5.4 Species Differences in Religious Slaughter Issues -- 1.5.5 Aversiveness of the Throat Cut -- 1.5.6 Outcome-Based Indicators During Religious Slaughter -- 1.6 GUIDELINES FOR MONITORING ANIMAL WELFARE IN THE SUPPLY CHAIN -- 1.7 DEVELOPING WELFARE GUIDELINES FOR YOUR SUPPLY CHAIN -- 1.8 CLEARLY WRITTEN GUIDELINES AND COMMENTS BY AUDITORS ARE ESSENTIAL -- 1.9 FURTHER QUESTIONS -- 1.9.1 Basic Definitions of Technologies -- 1.9.1.1 GMOs and Gene Editing -- 1.9.1.2 Growth Promoting Substances -- 1.10 DO NOT CONFUSE ISSUES ABOUT GMOS.

1.10.1 Sustainability, Natural, and Organic Do Not Mean the Same Thing -- 1.10.2 CRISPR Benefits -- 1.11 WHY PEOPLE FEAR GMOS -- 1.11.1 Insulin: The First GMO -- 1.11.2 First Commercial GMO Plants Had a Poor Introduction to the Public -- 1.11.3 Food Fears -- 1.12 CANNOT ALWAYS PREDICT FUTURE EFFECTS -- 1.12.1 Use Livestock in Sustainable Crop Rotation Systems -- 1.12.2 Proceed Cautiously With CRISPR -- 1.13 LOOK AT CONVENTIONAL BREEDING TO PUT GMOS AND CRISPR IN PERSPECTIVE -- 1.13.1 Concluding Thoughts on Genetic Technologies -- 1.14 CONCLUSIONS -- REFERENCES -- 2 - Production Strategies and Processing Systems of Meat: Current Status and Future Outlook for Innovation - A Glob ... -- 2.1 INTRODUCTION -- 2.2 RED MEAT CONSUMPTION AROUND THE GLOBE -- 2.2.1 Production Strategies for Consistent and Reliable Supply of Meat -- 2.2.2 Consumer Demographics/Consumption -- 2.2.3 Consumer Desires for Red Meat Consumption and Current Trends -- 2.3 OVERVIEW OF NUTRITIONAL COMPOSITION -- 2.3.1 Red Meat Sourced Fat and Human Health -- 2.3.2 Current Trends in Packaging and Long-Term Storage of Primal Cuts, Carcasses and Processed Meat Products -- 2.4 FUTURE OUTLOOK AND SCOPE FOR INNOVATION -- 2.4.1 Future Outlook -- 2.4.2 Scope for Innovation -- 2.4.2.1 Environmental and Nutritional Impacts on Animal Welfare (Well-Being and Health) and Productivity in Developing Countries Su ... -- 2.4.2.2 Utilization of Available Resources, Use of Industry and Kitchen Byproducts and Treatment of Poor Quality High Fibrous Diets ... -- 2.4.2.3 Expansion of Free Range (Extensive Animal Production Systems) and Production of Clean and Natural (Hormone Free, Antibiotic ... -- 2.4.2.4 Government Support Toward Rearing Animals as a Peripheral Business and Support of Distribution Centers in Entire Regions of ...

2.4.2.5 Improved Packaging Technology, Preservation and Sanitation to Enhance the Retail Storage -- 2.4.2.6 Education to Create Innovative Animal Production Systems that Fit the Climate, Environment and Geographic Locations -- 2.4.2.7 Matching Animal Welfare and Nutrition to Animal Genetics for Welfare Friendly and Optimal Production -- 2.5 CONCLUSIONS -- AUTHOR CONTRIBUTIONS -- REFERENCES -- 3 - Technofunctional Ingredients for Meat Products: Current Challenges -- 3.1 INTRODUCTION -- 3.2 SODIUM CHLORIDE -- 3.2.1 Mechanism of Action -- 3.2.2 Sustainability Concerns and Market Trends -- 3.3 PHOSPHATES -- 3.3.1 Mechanism of Action -- 3.3.2 Sustainability Concerns and Market Trends -- 3.4 CARBONATES AND CITRATES -- 3.4.1 Mechanism of Action -- 3.4.2 Sustainability Concerns and Market Trends -- 3.5 STARCHES -- 3.5.1 Mechanism of Action -- 3.5.2 Sustainability Concerns and Market Trends -- 3.6 VEGETABLE PROTEINS -- 3.6.1 Mechanism of Action -- 3.6.2 Sustainability Concerns and Market Trends -- 3.7 HYDROCOLLOIDS (GUMS) AND VEGETABLE FIBERS -- 3.7.1 Mechanism of Action -- 3.7.2 Sustainability Concerns and Market Trends -- 3.8 ANIMAL PROTEINS -- 3.8.1 Mechanism of Action -- 3.8.2 Sustainability Concerns and Market Trends -- 3.9 CONCLUSIONS -- REFERENCES -- 4 - Proteins Recovery From Meat Processing Coproducts -- 4.1 INTRODUCTION -- 4.2 MEAT PROCESSING COPRODUCTS AND COMPOUNDS -- 4.3 PRETREATMENT TECHNOLOGIES -- 4.4 CONVERSION TECHNOLOGIES: PROTEIN RECOVERY AND EXTRACTION -- 4.5 DOWNSTREAM PROCESSING TECHNOLOGIES -- 4.6 CONCLUDING REMARKS -- REFERENCES -- FURTHER READING -- 5 - Blood Proteins as Functional Ingredients -- 5.1 INTRODUCTION -- 5.2 BLOOD PRODUCTION AND CURRENT USES -- 5.2.1 Blood Production -- 5.2.2 Current Uses -- 5.2.2.1 Animal Feed -- 5.2.2.2 Food -- 5.3 MAIN PROTEIN COMPONENTS OF BLOOD AND RELEVANT FRACTIONS -- 5.3.1 Plasma Fraction.

5.3.2 Red Blood Cells Fraction -- 5.4 TECHNO-FUNCTIONAL PROPERTIES OF BLOOD PROTEINS -- 5.4.1 Functionality of Plasma Proteins -- 5.4.2 Functional Properties of Cellular Fraction Protein -- 5.5 EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES -- 5.6 POTENTIAL APPLICATIONS AS FOOD INGREDIENT -- 5.7 COMMERCIAL USES OF BLOOD PROTEINS: PRODUCTS AND PATENTS -- 5.8 CHALLENGES AND FUTURE PERSPECTIVES -- 5.9 CONCLUSIONS -- REFERENCES -- FURTHER READING -- 6 - Plant-Based Meat Analogues -- 6.1 INTRODUCTION -- 6.1.1 Traditional Alternatives for Meat -- 6.2 COMPOSITION OF MEAT ANALOGUES -- 6.2.1 Proteins -- 6.2.2 Soy Protein -- 6.2.3 Wheat Gluten -- 6.2.4 Legume Protein -- 6.2.5 Other Oilseed Proteins -- 6.2.6 Fat or Oil -- 6.2.7 Binding Agents -- 6.2.8 Flavorings and Taste Enhancers -- 6.2.9 Coloring Agents -- 6.3 PRODUCTION PROCESS FOR PLANT-BASED MEAT ANALOGUES -- 6.3.1 Extrusion -- 6.3.2 Shear Cell Technology -- 6.3.3 Spinning Processes -- 6.4 POSTPRODUCTION: SHELF LIFE AND PACKAGING -- 6.5 NUTRITIONAL AND HEALTH ASPECTS -- 6.6 ENVIRONMENTAL BENEFITS -- 6.7 MARKET PROSPECTS -- 6.8 MAJOR CONSTRAINS AND FUTURE CHALLENGES -- ACKNOWLEDGMENTS -- REFERENCES -- 7 - Membrane Technology for the Recovery of High-Added Value Compounds From Meat Processing Coproducts -- 7.1 INTRODUCTION -- 7.2 MEAT PROCESSING AND COPRODUCTS -- 7.3 PROTEIN-BASED COMPOUNDS RECOVERED FROM MEAT PROCESSING COPRODUCTS USING CONVENTIONAL MEMBRANE-BASED TECHNIQUES -- 7.3.1 Slaughterhouses Coproducts -- 7.3.2 Seafood Coproducts -- 7.4 POTENTIAL APPLICATION OF PROTEIN-RELATED COMPOUNDS RECOVERED FROM MEAT COPRODUCTS -- 7.5 CHAPTER SUMMARY -- REFERENCES -- FURTHER READING -- 8 - Possible Uses of Processed Slaughter Byproducts -- 8.1 INTRODUCTION -- 8.2 PRODUCTION AND SUPPLY OF ANIMAL BYPRODUCTS -- 8.3 TYPES AND NUTRITIONAL VALUE OF SLAUGHTERHOUSE BYPRODUCTS.

8.4 VALORIZATION OF COPRODUCTS AND DEMANDS FROM THE FOOD INDUSTRY -- 8.4.1 Food Ingredients and Processing Aids -- 8.4.2 Bioactive Peptides and Nutraceuticals -- 8.4.3 Feed and Pet Food -- 8.5 VALORIZATION OF INEDIBLE SLAUGHTER BYPRODUCTS: CHEMICALS AND ENERGY -- 8.5.1 Fertilizer -- 8.5.2 Plastics and Leather Products -- 8.5.3 Pharmaceutical and Medical Applications -- 8.5.4 Energy Source -- 8.6 CONCLUSIONS -- REFERENCES -- 9 - Packaging Sustainability in the Meat Industry -- 9.1 INTRODUCTION -- 9.2 PACKAGING OF FRESH MEAT CUTS -- 9.2.1 Evolution of Industrial Meat Packaging -- 9.2.2 The Modified Atmosphere Packaging (MAP) Revolution -- 9.2.3 MAP and Microbial Quality -- 9.2.4 Packaging of Meat and Lipid Oxidation -- 9.3 PACKAGING MATERIALS -- 9.3.1 Plastic Materials -- 9.3.2 Biopolymers and Biodegradable Packaging -- 9.3.3 Strategies to Improve Quality and Value Chain Sustainability -- 9.3.4 Edible Films -- 9.4 ACTIVE PACKAGING -- 9.4.1 Antimicrobial Meat Packaging -- 9.4.2 Antioxidant Packaging -- 9.4.3 Intelligent Packaging and Labelling -- 9.5 CONCLUSION -- REFERENCES -- 10 - Emerging Technologies of Meat Processing -- 10.1 HIGH-PRESSURE PROCESSING -- 10.1.1 Effects of High-Pressure Processing on Physical Properties of Meat -- 10.1.2 Effects of High-Pressure Processing on Improvement in Meat Products Safety -- 10.1.3 Effects of High-Pressure Processing on Qualities of Meat Products -- 10.1.4 Contribution of High-Pressure Processing Technology to the Sustainability of the Meat Industry -- 10.2 HYDRODYNAMIC PRESSURE OR SHOCKWAVE TECHNOLOGY -- 10.2.1 Effects of Shockwave on Physical Properties of Meat -- 10.2.2 Effects of Shockwave on the Safety of Meat Products -- 10.2.3 Industrial Relevance of Shockwave Technology, Its Profitability, and Contribution to the Sustainability of the Meat Industry -- 10.3 OHMIC HEATING FOR MEAT PROCESSING.

10.3.1 Effect of Ohmic Heating on Meat Properties.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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