Advances in Meat Processing Technology (eBook, PDF)

Redaktion: Bekhit, Alaa El-Din A.

• Format: PDF

Produktbeschreibung

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 604
• Erscheinungstermin: 29. September 2017
• Englisch
• ISBN-13: 9781498700498
• Artikelnr.: 49365887

Autorenporträt

Alaa El-Din A. Bekhit (Aladin) earned his PhD in biochemistry from Lincoln University, New Zealand, in 2004. His PhD research investigated the role of metmyoglobin-reducing activity in the maintenance of fresh meat color. He earned his MSc in food process engineering from the University of Reading, United Kingdom, in 1994.Dr. Bekhit is a senior lecturer at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post in the Food Science and Pharmacy College, Xinjiang Agricultural University; distinguished professor and distinguished supervi-sor at the Chinese Academy of Agricultural Sciences; honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and adjunct senior lecturer in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.He has been active in studying meat quality and muscle foods for 27 years. He pub-lished more than 110 research articles, 16 review articles, and 25 book chapters. Dr. Bekhit led several major research projects funded by the meat industry in Australia and New Zealand that aimed at understanding biochemical pathways involved in meat tenderization and color stability. More recently, Dr. Bekhit and his team established novel information on the use of exogenous proteases and pulsed electric field in meat tenderization through generous funding from Meat and Livestock Australia and Australian Meat Processor Corporation.

Inhaltsangabe

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.