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dc.contributor.authorToldrá, Fidel
dc.date.issued2009
dc.identifier.isbn978-0-387-89026-5
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8146
dc.descriptionxv, 699 p. : ill.
dc.description.abstractThe first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
dc.language.isoen
dc.publisherSpringer
dc.subjectMeat
dc.subject.otherMeat hygiene
dc.subject.otherProcessed foods
dc.subject.otherMeat industry and trade
dc.titleSafety of meat and processed meat
dc.typeBook


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