{"product_id":"emerging-technologies-in-meat-processing-9781118350683","title":"Emerging Technologies in Meat Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMeat 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAbout the IFST Advances in Food Science Book Series, xiii\u003c\/p\u003e \u003cp\u003eList of contributors, xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Emerging technologies in meat processing, 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEnda J. Cummins \u0026amp; James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Context and challenges 1\u003c\/p\u003e \u003cp\u003e1.2 Book objective 2\u003c\/p\u003e \u003cp\u003e1.3 Book structure 2\u003c\/p\u003e \u003cp\u003e1.4 Conclusion 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Novel processing techniques\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Irradiation of meat and meat products, 9\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKi Chang Nam, Cheorun Jo \u0026amp; Dong U. Ahn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Summary 9\u003c\/p\u003e \u003cp\u003e2.2 Theory of irradiation of foods 9\u003c\/p\u003e \u003cp\u003e2.3 Irradiation equipment 15\u003c\/p\u003e \u003cp\u003e2.4 Future role for irradiation in the preservation of foods 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 High-pressure processing of meat and meat products, 37\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSandrine Guillou, Marion Lerasle, Hélène Simonin \u0026amp; Michel Federighi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 37\u003c\/p\u003e \u003cp\u003e3.2 Theory of high-pressure preservation and decontamination of foods 38\u003c\/p\u003e \u003cp\u003e3.3 High-pressure applications 55\u003c\/p\u003e \u003cp\u003e3.4 High-pressure equipment 60\u003c\/p\u003e \u003cp\u003e3.5 Future role for high pressure in the preservation and decontamination of foods 85\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Electroprocessing of meat and meat products, 103\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCristina Arroyo \u0026amp; James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction to electroprocessing technologies 103\u003c\/p\u003e \u003cp\u003e4.2 Non-thermal electroprocessing of meat 103\u003c\/p\u003e \u003cp\u003e4.3 Thermal electroprocessing (i.e. electroheating) of meat 111\u003c\/p\u003e \u003cp\u003e4.4 Future of electroprocessing of meat 124\u003c\/p\u003e \u003cp\u003e4.5 Equipment suppliers 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Application of infrared and light-based technologies to meat and meat products, 131\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTatiana Koutchma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 131\u003c\/p\u003e \u003cp\u003e5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132\u003c\/p\u003e \u003cp\u003e5.3 Infrared radiation 133\u003c\/p\u003e \u003cp\u003e5.4 Ultraviolet radiation 136\u003c\/p\u003e \u003cp\u003e5.5 High-intensity light pulses 143\u003c\/p\u003e \u003cp\u003e5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Ultrasound processing applications in the meat industry, 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eN.N. Misra, Patrick J. Cullen \u0026amp; Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 149\u003c\/p\u003e \u003cp\u003e6.2 Fundamentals of ultrasound processing 150\u003c\/p\u003e \u003cp\u003e6.3 Ultrasound processing equipment 153\u003c\/p\u003e \u003cp\u003e6.4 Ultrasound for decontamination of meat 154\u003c\/p\u003e \u003cp\u003e6.5 Applications of ultrasound in meat processing 155\u003c\/p\u003e \u003cp\u003e6.6 Concluding remarks 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJames R. Claus\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 171\u003c\/p\u003e \u003cp\u003e7.2 Applicability of hydrodynamic shock waves on meat and meat products 175\u003c\/p\u003e \u003cp\u003e7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175\u003c\/p\u003e \u003cp\u003e7.4 Advantages and disadvantages of hydrodynamic shock wave 180\u003c\/p\u003e \u003cp\u003e7.5 Case studies: hydrodynamic shock wave treatment of meat products 185\u003c\/p\u003e \u003cp\u003e7.6 Developmental advances in hydrodynamic shock wave equipment 193\u003c\/p\u003e \u003cp\u003e7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Robotics in meat processing, 211\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKompal Joshi, Tomas Norton, Jesús M. Frías \u0026amp; Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 211\u003c\/p\u003e \u003cp\u003e8.2 Application of robotics in meat processing 212\u003c\/p\u003e \u003cp\u003e8.3 Mechatronic and robotic systems in the food industry 214\u003c\/p\u003e \u003cp\u003e8.4 Case studies 218\u003c\/p\u003e \u003cp\u003e8.5 Future role for robotics in the processing of meat and meat products 226\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Novel Packaging and meat functionality\u003cbr\u003e\u003cbr\u003e9 Packaging systems and materials used for meat products with \u003c\/b\u003e\u003cb\u003eparticular emphasis on the use of oxygen scavenging systems, 233\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMalco Cruz-Romero \u0026amp; Joseph P. Kerry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 233\u003c\/p\u003e \u003cp\u003e9.2 Case-ready packaging 235\u003c\/p\u003e \u003cp\u003e9.3 Theory of MAP\/oxygen scavenging technology for meat products 253\u003c\/p\u003e \u003cp\u003e9.4 Future role for novel packaging systems in the preservation of meat 258\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Smart packaging solutions encompassing nanotechnology, 265\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMaeve Cushen \u0026amp; Enda J. Cummins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 265\u003c\/p\u003e \u003cp\u003e10.2 Smart packaging 266\u003c\/p\u003e \u003cp\u003e10.3 Conclusion 279\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Probiotic functionality in meat, 285\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMuhammad Issa Khan, Cheorun Jo \u0026amp; Ubaid-ur-Rahman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 285\u003c\/p\u003e \u003cp\u003e11.2 Ecology of gastrointestinal tract (GIT) 286\u003c\/p\u003e \u003cp\u003e11.3 Identification of potential microorganisms 289\u003c\/p\u003e \u003cp\u003e11.4 Selection of probiotics 290\u003c\/p\u003e \u003cp\u003e11.5 Probiotic meat products 294\u003c\/p\u003e \u003cp\u003e11.6 Functionality of probiotics 303\u003c\/p\u003e \u003cp\u003e11.7 Disease prevention by probiotics 309\u003c\/p\u003e \u003cp\u003e11.8 Role of probiotics in function food development 312\u003c\/p\u003e \u003cp\u003e11.9 Conclusion 314\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Assessment techniques for meat quality and safety\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Rapid methods for microbial analysis of meat and meat products, 323\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAgapi Doulgeraki, Efstathios Panagou \u0026amp; George-John Nychas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 323\u003c\/p\u003e \u003cp\u003e12.2 Theory of high rapid methods 325\u003c\/p\u003e \u003cp\u003e12.3 Rapid method tools 330\u003c\/p\u003e \u003cp\u003e12.4 Future role for rapid methods in foods safety 340\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDi Wu \u0026amp; Da-Wen Sun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 345\u003c\/p\u003e \u003cp\u003e13.2 Hyperspectral techniques 347\u003c\/p\u003e \u003cp\u003e13.3 Applications in evaluating quality and safety of meat and meat products 358\u003c\/p\u003e \u003cp\u003e13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367\u003c\/p\u003e \u003cp\u003e13.5 Conclusion 369\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Online meat quality and compositional assessment techniques, 375\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry \u0026amp; Patrick J. Cullen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Summary 375\u003c\/p\u003e \u003cp\u003e14.2 Introduction 375\u003c\/p\u003e \u003cp\u003e14.3 In vivo methods of carcass evaluation 376\u003c\/p\u003e \u003cp\u003e14.4 Post-mortem compositional analysis 383\u003c\/p\u003e \u003cp\u003e14.5 Conclusions 386\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Meat authenticity, 391\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eYan Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 391\u003c\/p\u003e \u003cp\u003e15.2 Theory of authenticity in the meat industry 391\u003c\/p\u003e \u003cp\u003e15.3 Authenticity methods 398\u003c\/p\u003e \u003cp\u003e15.4 Future role for authenticity in food 402\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Regulation and legislative issues, 407\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFiona Lalor \u0026amp; Patrick Wall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 407\u003c\/p\u003e \u003cp\u003e16.2 Overview of principles of food regulation 408\u003c\/p\u003e \u003cp\u003e16.3 Food safety regulation within the European Union 413\u003c\/p\u003e \u003cp\u003e16.4 Meat inspection 416\u003c\/p\u003e \u003cp\u003e16.5 Marketing challenges: reports of adverse health effects 421\u003c\/p\u003e \u003cp\u003e16.6 Conclusion 423\u003c\/p\u003e \u003cp\u003eIndex, 427\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49528826200407,"sku":"9781118350683","price":148.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118350683.jpg?v=1731873169","url":"https:\/\/bookcurl.com\/products\/emerging-technologies-in-meat-processing-9781118350683","provider":"Book Curl","version":"1.0","type":"link"}