Academic Press | Sustainable Meat Production And Processing (2019 EN)

Author: Charis Galanakis (Editor)
Full Title: Sustainable Meat Production And Processing
Publisher: Academic Press; 1st edition (October 29, 2018)
Year: 2019
ISBN-13: 9780128156889 (978-0-12-815688-9), 9780128148747 (978-0-12-814874-7)
ISBN-10: 0128156880, 0128148748
Pages: 274
Language: English
Genre: Food Science: Food Processing
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $400.00


Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.

Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.


Key Features:
✓ Analyzes the role of novel technologies for sustainable meat processing
✓ Covers how to maintain sustainability and achieve high levels of meat quality and safety
✓ Presents solutions to improve productivity and environmental sustainability
✓ Takes a proteomic approach to characterize the biochemistry of meat quality defects

Readership:
Food and animal scientists and technologists; Professionals working in the meat industry; Food engineers who work in the meat industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications; Food, agricultural, chemical and environmental engineers; Researchers working at the cutting edge of the food and environmental fields.

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