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dc.contributor.authorNollet, Leo M. L. (edit)
dc.contributor.authorToldrá, Fidel (edit)
dc.date.issued2006
dc.identifier.isbn978-1-57444-587-9
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/6838
dc.descriptionxvi, 483 p. : ill.
dc.description.abstractThe book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.
dc.language.isoen
dc.publisherCRC/Taylor & Francis
dc.subjectMeat industry
dc.subject.otherMeat processing
dc.subject.otherMeat
dc.titleAdvanced technologies for meat processing
dc.typeBook


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