| Description |
483 pages : illustrations ; 25 cm |
| Series |
Food science and technology ; 158 |
|
Food science and technology (Taylor & Francis) ; 158
|
| Contents |
Ch. 1. Bioengineering of farm animals : meat quality and safety Ch. 2. Gene technology for meat quality Ch. 3. Automation for the modern slaughterhouse Ch. 4. Hot-boning of meat : a new perspective Ch. 5. new spectroscopic techniques for online monitoring of meat quality Ch. 6. Real-time PCR for the detection of pathogens in meat Ch. 7. Meat decontamination by irradiation Ch. 8. Application of high hydrostatic pressure to meat and meat processing Ch. 9. Hydrodynamic pressure processing to improve meat quality and safety Ch. 10. Functional properties of bioactive peptides derived from meat proteins Ch. 11. New approaches for the development of functional meat products Ch. 12. Processing of nitrite-free cured meats Ch. 13. Biochemical proteolysis basis for improved processing Ch. 14. Vacuum salting treatment for the accelerated processing Ch. 15. The use of bacteri9ocins against meat-borne pathogens Ch. 16. Latest developments in meat bacterial starters Ch. 17. Modified atmosphere packaging Ch. 18. Perspectives for the active packaging of meat products |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Meat industry and trade.
|
|
Meat.
|
| Author |
Nollet, Leo M. L., 1948-
|
|
Toldrá, Fidel.
|
| LC no. |
2005024763 |
| ISBN |
1574445871 (hbk.) |
|
9781574445879 (hbk.) |
|
