Ebook Advanced technologies for meat processing

The main goal of this book is to provide the reader with recent developments in new technologies for the full meat processing chain. It starts with the production systems through the use of modern biotechnology (chapters 1 and 2); followed by automation in slaughterhouses (chapter 3); rapid nondestructive online detection systems (chapters 4, 5, and 6); the description of new technologies such as decontamination, high-pressure processing, fat reduction, functional meat compounds such as peptides or antioxidants, processing of nitrite-free products, and dry-cured meat products (chapters 7–14).
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Ebook Advanced technologies for meat processing DK3813_half 1/9/06 10:42 AM Page 1 ADVANCED TECHNOLOGIES FOR MEAT PROCESSING DK3813_series-new.qxd 2/1/06 12:01 PM Page 1 FOOD SCIENCE AND TECHNOLOGY Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University–Pullman P. Michael Davidson University of Tennessee–Knoxville Mark Dreher McNeil Nutritionals, New Brunswick, NJ Richard W. Hartel University of Wisconsin–Madison Lekh R. Juneja Taiyo Kagaku Company, Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts–Amherst Daryl B. Lund University of Wisconsin–Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent, Belgium Seppo Salminen University of Turku, Finland John H. Thorngate III Allied Domecq Technical Services, Napa, CA Pieter Walstra Wageningen University, The Netherlands John R. Whitaker University of California–Davis Rickey Y. Yada University of Guelph, Canada DK3813_title 1/9/06 10:41 AM Page 1 ADVANCED TECHNOLOGIES FOR MEAT PROCESSING Edited by Leo M. L. Nollet Fidel Toldrá Boca Raton London New York A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. DK3813_Discl.fm Page 1 Tuesday, September 13, 2005 8:11 AM Published in 2006 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 1-57444-587-1 (Hardcover) International Standard Book Number-13: 978-1-57444-587-9 (Hardcover) Library of Congress Card Number 2005024763 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Advanced technologies for meat processing / edited by Leo M. L. Nollet and Fidel Toldrá. p. cm. -- (Food science and technology ; 158) Includes bibliographical references and index. ISBN-13: 978-1-57444-587-9 (alk. paper) ISBN-10: 1-57444-587-1 (alk. paper) 1. Meat. 2. Meat industry and trade. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Food science and technology (Taylor & Francis) ; 158 TS1960.A38 2006 664'.9--dc22 2005024763 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com Taylor & Francis Group and the CRC Press Web site at is the Academic Division of Informa plc. http://www.crcpress.com DK3813.book Page v Friday, February 10, 2006 10:33 AM Preface Meat and meat products constitute some of the most important foods in Western societies. However, the area of meat science and technology is not as fully covered as other foods from the point of view of books dealing with such important aspects as quality, analysis, and processing technology. It must be pointed out that the meat industry has incorporated important technological developments in recent years. ...