Advanced technologies for meat processing

dc.contributor.author	Nollet, Leo M. L. (edit)
dc.contributor.author	Toldrá, Fidel (edit)
dc.date.issued	2006
dc.identifier.isbn	978-1-57444-587-9
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/6838
dc.description	xvi, 483 p. : ill.
dc.description.abstract	The 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.iso	en
dc.publisher	CRC/Taylor & Francis
dc.subject	Meat industry
dc.subject.other	Meat processing
dc.subject.other	Meat
dc.title	Advanced technologies for meat processing
dc.type	Book