Nollet L.M.L., Toldra F. Advanced Technologies for Meat Processing

CRC Taylor & Francis Group, 2006. — 502 p.Meat and meat products constitute some of the most important foods in Western societies. However, the area of meat science and technology is not as fully covered as other foods from the point of view of books dealing with such important aspects as quality, analysis, and processing technology. It must be pointed out that the meat industry has incorporated important technological developments in recent years.
The main goal of this book is to provide the reader with recent developments in new technologies for the full meat processing chain. It starts with the production systems through the use of modern biotechnology (chapters 1 and 2); followed by automation in slaughterhouses (chapter 3); rapid nondestructive online detection systems (chapters 4, 5, and 6); the description of new technologies such as decon-tamination, high-pressure processing, fat reduction, functional meat compounds such as peptides or antioxidants, processing of nitrite-free products, and dry-cured meat products (chapters 7–14). Bacteriocins against meat-borne pathogens and the latest developments in bacterial starters for improved flav or in fermented meats are dis-cussed in chapters 15 and
16. The two remaining chapters (17 and 18) detail recent final product packaging systems.
This book is written by distinguished international contributors with extensive experience and solid reputations. It brings together all the advances in such varied and different technologies as biotechnology, irradiation, high pressure, and active packaging to be applied in different stages of meat processing.
For all their efforts and for sharing their knowledge on these different topics we would like to thank very cordially all contributors of this volume.