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Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining…mehr
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
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Dr. Enda Cummins (BAgrSc MEngSc PhD) has worked in University College Dublin since completing his PhD in 2004. He has extensive experience with regard to food processing, food safety and risk assessment and has been involved in the safety evaluation of new technologies for use in the food industry. He has managed a number of research projects in relation to food safety, processing effects and traceability of foodstuffs. He lectures undergraduate and postgraduate courses in Product development, Food Physics (including novel processing and packaging techniques) and also in the area of Food Safety and Quantitative risk assessment. Dr Cummins is also the programme coordinator for the postgraduate Masters programme in Food Engineering (MEngSc) in the College of Engineering within UCD. He has published extensively in the area of food safety, including meat safety and quality aspects. Dr. James Lyng (BAgrSc PhD) is based at University College Dublin, and is a food scientist with extensive experience in the use of novel technologies for processing food and their impact on food quality and also the measurement of physical properties of foods which govern interaction between these technologies and the food product. He obtained his PhD degree in meat processing using high intensity low frequency ultrasound. Since 1997 Dr. Lyng has been a UCD lecturer delivering courses in Food Process Technology, Food Engineering and Food Physics. Dr. Lyng has an extensive range of publications in the measurement of electrical conductivity and dielectric properties which are both physical properties relevant to some of the technologies which will be covered in the proposed book.
Inhaltsangabe
About the IFST Advances in Food Science Book Series, xiii List of contributors, xv 1 Emerging technologies in meat processing, 1 Enda J. Cummins & James G. Lyng 1.1 Context and challenges 1 1.2 Book objective 2 1.3 Book structure 2 1.4 Conclusion 5 Part I: Novel processing techniques 2 Irradiation of meat and meat products, 9 Ki Chang Nam, Cheorun Jo & Dong U. Ahn 2.1 Summary 9 2.2 Theory of irradiation of foods 9 2.3 Irradiation equipment 15 2.4 Future role for irradiation in the preservation of foods 30 3 High-pressure processing of meat and meat products, 37 Sandrine Guillou, Marion Lerasle, Hélène Simonin & Michel Federighi 3.1 Introduction 37 3.2 Theory of high-pressure preservation and decontamination of foods 38 3.3 High-pressure applications 55 3.4 High-pressure equipment 60 3.5 Future role for high pressure in the preservation and decontamination of foods 85 4 Electroprocessing of meat and meat products, 103 Cristina Arroyo & James G. Lyng 4.1 Introduction to electroprocessing technologies 103 4.2 Non-thermal electroprocessing of meat 103 4.3 Thermal electroprocessing (i.e. electroheating) of meat 111 4.4 Future of electroprocessing of meat 124 4.5 Equipment suppliers 124 5 Application of infrared and light-based technologies to meat and meat products, 131 Tatiana Koutchma 5.1 Introduction 131 5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132 5.3 Infrared radiation 133 5.4 Ultraviolet radiation 136 5.5 High-intensity light pulses 143 5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145 6 Ultrasound processing applications in the meat industry, 149 N.N. Misra, Patrick J. Cullen & Brijesh K. Tiwari 6.1 Introduction 149 6.2 Fundamentals of ultrasound processing 150 6.3 Ultrasound processing equipment 153 6.4 Ultrasound for decontamination of meat 154 6.5 Applications of ultrasound in meat processing 155 6.6 Concluding remarks 165 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171 James R. Claus 7.1 Introduction 171 7.2 Applicability of hydrodynamic shock waves on meat and meat products 175 7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175 7.4 Advantages and disadvantages of hydrodynamic shock wave 180 7.5 Case studies: hydrodynamic shock wave treatment of meat products 185 7.6 Developmental advances in hydrodynamic shock wave equipment 193 7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203 8 Robotics in meat processing, 211 Kompal Joshi, Tomas Norton, Jesús M. Frías & Brijesh K. Tiwari 8.1 Introduction 211 8.2 Application of robotics in meat processing 212 8.3 Mechatronic and robotic systems in the food industry 214 8.4 Case studies 218 8.5 Future role for robotics in the processing of meat and meat products 226 Part II: Novel Packaging and meat functionality 9 Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems, 233 Malco Cruz-Romero & Joseph P. Kerry 9.1 Introduction 233 9.2 Case-ready packaging 235 9.3 Theory of MAP/oxygen scavenging technology for meat products 253 9.4 Future role for novel packaging systems in the preservation of meat 258 10 Smart packaging solutions encompassing nanotechnology, 265 Maeve Cushen & Enda J. Cummins 10.1 Introduction 265 10.2 Smart packaging 266 10.3 Conclusion 279 11 Probiotic functionality in meat, 285 Muhammad Issa Khan, Cheorun Jo & Ubaid-ur-Rahman 11.1 Introduction 285 11.2 Ecology of gastrointestinal tract (GIT) 286 11.3 Identification of potential microorganisms 289 11.4 Selection of probiotics 290 11.5 Probiotic meat products 294 11.6 Functionality of probiotics 303 11.7 Disease prevention by probiotics 309 11.8 Role of probiotics in function food development 312 11.9 Conclusion 314 Part III: Assessment techniques for meat quality and safety 12 Rapid methods for microbial analysis of meat and meat products, 323 Agapi Doulgeraki, Efstathios Panagou & George-John Nychas 12.1 Introduction 323 12.2 Theory of high rapid methods 325 12.3 Rapid method tools 330 12.4 Future role for rapid methods in foods safety 340 13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345 Di Wu & Da-Wen Sun 13.1 Introduction 345 13.2 Hyperspectral techniques 347 13.3 Applications in evaluating quality and safety of meat and meat products 358 13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367 13.5 Conclusion 369 14 Online meat quality and compositional assessment techniques, 375 Kumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry & Patrick J. Cullen 14.1 Summary 375 14.2 Introduction 375 14.3 In vivo methods of carcass evaluation 376 14.4 Post-mortem compositional analysis 383 14.5 Conclusions 386 15 Meat authenticity, 391 Yan Zhao 15.1 Introduction 391 15.2 Theory of authenticity in the meat industry 391 15.3 Authenticity methods 398 15.4 Future role for authenticity in food 402 16 Regulation and legislative issues, 407 Fiona Lalor & Patrick Wall 16.1 Introduction 407 16.2 Overview of principles of food regulation 408 16.3 Food safety regulation within the European Union 413 16.4 Meat inspection 416 16.5 Marketing challenges: reports of adverse health effects 421 16.6 Conclusion 423 Index, 427
About the IFST Advances in Food Science Book Series, xiii List of contributors, xv 1 Emerging technologies in meat processing, 1 Enda J. Cummins & James G. Lyng 1.1 Context and challenges 1 1.2 Book objective 2 1.3 Book structure 2 1.4 Conclusion 5 Part I: Novel processing techniques 2 Irradiation of meat and meat products, 9 Ki Chang Nam, Cheorun Jo & Dong U. Ahn 2.1 Summary 9 2.2 Theory of irradiation of foods 9 2.3 Irradiation equipment 15 2.4 Future role for irradiation in the preservation of foods 30 3 High-pressure processing of meat and meat products, 37 Sandrine Guillou, Marion Lerasle, Hélène Simonin & Michel Federighi 3.1 Introduction 37 3.2 Theory of high-pressure preservation and decontamination of foods 38 3.3 High-pressure applications 55 3.4 High-pressure equipment 60 3.5 Future role for high pressure in the preservation and decontamination of foods 85 4 Electroprocessing of meat and meat products, 103 Cristina Arroyo & James G. Lyng 4.1 Introduction to electroprocessing technologies 103 4.2 Non-thermal electroprocessing of meat 103 4.3 Thermal electroprocessing (i.e. electroheating) of meat 111 4.4 Future of electroprocessing of meat 124 4.5 Equipment suppliers 124 5 Application of infrared and light-based technologies to meat and meat products, 131 Tatiana Koutchma 5.1 Introduction 131 5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132 5.3 Infrared radiation 133 5.4 Ultraviolet radiation 136 5.5 High-intensity light pulses 143 5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145 6 Ultrasound processing applications in the meat industry, 149 N.N. Misra, Patrick J. Cullen & Brijesh K. Tiwari 6.1 Introduction 149 6.2 Fundamentals of ultrasound processing 150 6.3 Ultrasound processing equipment 153 6.4 Ultrasound for decontamination of meat 154 6.5 Applications of ultrasound in meat processing 155 6.6 Concluding remarks 165 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171 James R. Claus 7.1 Introduction 171 7.2 Applicability of hydrodynamic shock waves on meat and meat products 175 7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175 7.4 Advantages and disadvantages of hydrodynamic shock wave 180 7.5 Case studies: hydrodynamic shock wave treatment of meat products 185 7.6 Developmental advances in hydrodynamic shock wave equipment 193 7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203 8 Robotics in meat processing, 211 Kompal Joshi, Tomas Norton, Jesús M. Frías & Brijesh K. Tiwari 8.1 Introduction 211 8.2 Application of robotics in meat processing 212 8.3 Mechatronic and robotic systems in the food industry 214 8.4 Case studies 218 8.5 Future role for robotics in the processing of meat and meat products 226 Part II: Novel Packaging and meat functionality 9 Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems, 233 Malco Cruz-Romero & Joseph P. Kerry 9.1 Introduction 233 9.2 Case-ready packaging 235 9.3 Theory of MAP/oxygen scavenging technology for meat products 253 9.4 Future role for novel packaging systems in the preservation of meat 258 10 Smart packaging solutions encompassing nanotechnology, 265 Maeve Cushen & Enda J. Cummins 10.1 Introduction 265 10.2 Smart packaging 266 10.3 Conclusion 279 11 Probiotic functionality in meat, 285 Muhammad Issa Khan, Cheorun Jo & Ubaid-ur-Rahman 11.1 Introduction 285 11.2 Ecology of gastrointestinal tract (GIT) 286 11.3 Identification of potential microorganisms 289 11.4 Selection of probiotics 290 11.5 Probiotic meat products 294 11.6 Functionality of probiotics 303 11.7 Disease prevention by probiotics 309 11.8 Role of probiotics in function food development 312 11.9 Conclusion 314 Part III: Assessment techniques for meat quality and safety 12 Rapid methods for microbial analysis of meat and meat products, 323 Agapi Doulgeraki, Efstathios Panagou & George-John Nychas 12.1 Introduction 323 12.2 Theory of high rapid methods 325 12.3 Rapid method tools 330 12.4 Future role for rapid methods in foods safety 340 13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345 Di Wu & Da-Wen Sun 13.1 Introduction 345 13.2 Hyperspectral techniques 347 13.3 Applications in evaluating quality and safety of meat and meat products 358 13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367 13.5 Conclusion 369 14 Online meat quality and compositional assessment techniques, 375 Kumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry & Patrick J. Cullen 14.1 Summary 375 14.2 Introduction 375 14.3 In vivo methods of carcass evaluation 376 14.4 Post-mortem compositional analysis 383 14.5 Conclusions 386 15 Meat authenticity, 391 Yan Zhao 15.1 Introduction 391 15.2 Theory of authenticity in the meat industry 391 15.3 Authenticity methods 398 15.4 Future role for authenticity in food 402 16 Regulation and legislative issues, 407 Fiona Lalor & Patrick Wall 16.1 Introduction 407 16.2 Overview of principles of food regulation 408 16.3 Food safety regulation within the European Union 413 16.4 Meat inspection 416 16.5 Marketing challenges: reports of adverse health effects 421 16.6 Conclusion 423 Index, 427
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