03578nam a2200385 a 4500 CHAP 20221129175733.0 ta 220729s2017 -usdoa|f |||| 001 0 eng d 978-1-4987-0048-1 mxchpua CHAP rda TS1960 .A38 2017 23 664.907 T44 2012 Advances in meat processing technology / editor Alaa El-Din A. Bekhit Boca Raton, Florida : CRC Press, Taylor & Francis Group, 2017 xvii, 585 p. rdacontent texto txt rdamedia unmediated n rdacarrier volumen nc 125064 Contemporary food engineering Incluye bibliografías. Meat 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. "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." Provided by publisher 147937 Industria del ganado y de la carne 138315 Calidad de la carne 138316 Ciencia de la carne 147832 Productos cárnicos 150733 Meat quality 147938 Livestock and meat industry 153829 Meat science 147939 Meat products 185285 Bekhit, Alaa El-Din editor ddc LIBRO 217506 217506 0 0 ddc 0 1 0 GRAL IA_ IA_ 2019-11-28 Compra 273999 0 664.907 A38 2017 1102014362 2022-07-29 00:00:00 Ej. 1 2022-07-29 LIBRO 0 0 ddc 0 5 0 GRAL IA_ IA_ 2019-11-28 Compra 274000 3 664.907 A38 2017 1102014363 2026-06-19 2026-02-12 13:25:02 2026-02-12 Ej. 2 2022-07-29 LIBRO