Emerging technologies in meat processing. (2016)

• Record Type: Book
• Further Information: Note: Enda Cummins, James Lyng.
• Authors: Cummins, Enda; Lyng, James
• Contents: List of Contributors Chapter 1 Emerging Technologies in Meat Processing Chapter 2 Irradiation of Meat and Meat Products Chapter 3 High pressure processing of meat and meat products Chapter 4 Electroprocessing of meat and meat products Chapter 5 Application of Infrared and Light Based Technologies to Meat and Meat Products Chapter 6 Ultrasound Processing Applications in the Meat Industry Chapter 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products Chapter 8 Robotics in meat processing Chapter 9 Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems Chapter 10 Smart packaging solutions encompassing nanotechnology Chapter 11 Probiotics functionality in meat Chapter 12 Rapid methods for microbial analysis of meat and meat products Chapter 13 The Use of Hyperspectral Techniques in Evaluating Quality and Safety of Meat and Meat Products Chapter 14 On-line meat quality and compositional assessment techniques Chapter 15 Meat Authenticity Chapter 16 Regulation and legislative issues Index
• Edition: 1st
• Publisher Details: Chichester, West Sussex : Wiley Blackwell
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 664.9; Meat industry and trade -- Technological innovations
• Languages: English
• ISBNs: 9781118350775; 9781118350768; 9781118350782
• Related ISBNs: 9781118350683
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.