Advanced Technologies for Meat Processing (Hardcover)

Bioengineering of Farm Animals: Meat Quality and Safety,
Morse B. Solomon, Janet S. Eastridge, and Ernest W. Paroczay

Gene Technology for Meat Quality, John L. Williams

Automation for the Modern Slaughterhouse, Graham Purnell and Mark Loeffen

Hot-Boning of Meat: A New Perspective, Declan J. Troy

New Spectroscopic Techniques for Online Monitoring of Meat Quality, Kjell Ivar Hildrum, Jens Petter Wold, Vegard H. Segtnan, Jean-Pierre Renou, and Eri Dufour

Real-Time PCR for the Detection of Pathogens in Meat, Petra Wolffs and Peter Radstrom

Meat Decontamination by Irradiation, D. U. Ahn, E. J. Lee, and A. Mendonca

Application of High Hydrostatic Pressure to Meat and Meat Processing, Atsushi Suzuki, Ken Kim, Hiroyuki Tanji, Tadayuki Nishiumi,and Yoshihide Ikeuchi

Hydrodynamic Pressure Processing to Improve Meat Quality and Safety, Morse B. Solomon, Martha N. Liu, Jitu R. Patel, Brian C. Bowker,and Manan Sharma

Functional Properties of Bioactive Peptides Derived From Meat Proteins, Keizo Arihara

New Approaches for the Development of Functional Meat Products, Francisco Jimenez-Colmenero, Milagro Reig, and Fidel Toldra

Processing of Nitrite-Free Cured Meats, Ronald B. Pegg and Fereidoon Shahidi

Biochemical Proteolysis Basis for Improved Processing
of Dry-Cured Meats, Fidel Toldra

Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham, Jose M. Barat, Raul Grau, Pedro Fito, and Amparo Chiralt

The Use of Bacteriocins Against Meat-Borne Pathogens, Teresa Aymerich, Margarita Garriga, Anna Jofre, Belen Martin,
and Josep M. Monfort

Latest Developments in Meat Bacterial Starter, Talon Regine and Leroy Sabine

Modified Atmosphere Packaging, Joseph G. Sebranek and Terry A. Houser

Perspectives for the Active Packaging of Meat Products, Veronique Coma

Index