Advances in Meat Processing Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Meat Processing Technology by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781315354668
Publisher: CRC Press Publication: September 29, 2017
Imprint: CRC Press Language: English
Author:
ISBN: 9781315354668
Publisher: CRC Press
Publication: September 29, 2017
Imprint: CRC Press
Language: English

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.

 

 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

 

 

More books from CRC Press

Cover of the book Biomedical Application of Nanoparticles by
Cover of the book A Life in Error by
Cover of the book Active and Passive Earth Pressure Tables by
Cover of the book Complete Confined Spaces Handbook by
Cover of the book Handbook of Ion Sources by
Cover of the book Design to Renourish by
Cover of the book Analysis and Design of Networked Control Systems under Attacks by
Cover of the book Implementing Virtual Design and Construction using BIM by
Cover of the book Statistical Methods for Environmental and Agricultural Sciences by
Cover of the book Structural Analysis and Design to Prevent Disproportionate Collapse by
Cover of the book Advances in Postharvest Fruit and Vegetable Technology by
Cover of the book Managing Country Risk by
Cover of the book Air Traffic Control: Human Performance Factors by
Cover of the book Contract Practice for Surveyors by
Cover of the book Project Management Demystified by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy