03442nam a2200361 a 4500003000500000005001700005007000300022008004100025020002200066040002300088050002300111082002600134245007500160264006800235300001800303336002700321337002800348338002800376440003400404504002900438505121800467520113501685520002602820650004102846650002402887650002402911650002702935650001702962650003202979650001703011650002003028700003203048CHAP20221129175733.0ta220729s2017    -usdoa|f |||| 001 0 eng d  a978-1-4987-0048-1  amxchpuacCHAPerda00a TS1960b.A38 2017  223a664.907bT44 201210aAdvances in meat processing technology /ceditor Alaa El-Din A. Bekhit 1aBoca Raton, Florida :bCRC Press, Taylor & Francis Group,c2017  a xvii, 585 p.  2rdacontentatextobtxt  2rdamediaaunmediatedbn  2rdacarrieravolumenbnc 0aContemporary food engineering  aIncluye bibliografías.0 aMeat Processing. Novel Decontamination Technologies. Grading System and Computer Applications. Automation in Meat Processing. High Pressure Processing (Engineering, and Impact on Meat Quality). Pulsed Electric field Processing. Irradiation. Ultrasound Applications. Electrical Stimulation. Accelerated Conditioning. Smart Stretching. Manipulation of Meat Structure: Use of Exogenous Enzymes to Tenderize the Meat. Manipulation of Meat Structure: Chemical Interventions to Tenderize the Meat. Manipulation of Meat Structure: Physical Interventions to Tenderize the Meat. Freezing/Thawing Technologies. Novel Systems for the Evaluation of Meat Quality. Raman. NIR/Light Based Methods. NMR Based Method. CT Scanning. Fresh Meat Color (Factors Affecting Fresh Meat Color and Color Measurements). Meat Texture Measurements. Meat Products. Use of Plants Material for the Production of Healthy Meat Products. Advances in Meat Fermentation. Processing of Ready to Eat Meat Products. The Use of Antioxidants to Control Meat Quality. Restructured Meat. Production of Bioactives from Meat and Meat By-Products. Processing of Dry and Fermented Meat Products. Advances in Meat Packaging. Evaluation of Meat Sensory Attributes.  a"Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia."  cProvided by publisher13aIndustria del ganado y de la carne  13aCalidad de la carne13aCiencia de la carne13aProductos cárnicos  13aMeat quality13aLivestock and meat industry13aMeat science13aMeat products  1 aBekhit, Alaa El-Dineeditor