Handbook of Animal Science
Handbook of Animal Science

Author: Paul A. Putnam

Publisher: Elsevier

Published: 1991-07-15

Total Pages: 414

ISBN-13: 0080925324

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This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections.The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field.This is a handy and convenient animal reference source for teachers, graduate students, and researchers in the fields of animal science, agricultural science, and food science and technology.

Food Science and Technology Abstracts
Food Science and Technology Abstracts

Author:

Publisher:

Published: 1982

Total Pages: 764

ISBN-13:

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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Advanced Technologies For Meat Processing
Advanced Technologies For Meat Processing

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2006-03-21

Total Pages: 502

ISBN-13: 1420017314

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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.

Ingredients in Meat Products
Ingredients in Meat Products

Author: Rodrigo Tarté

Publisher: Springer Science & Business Media

Published: 2009-02-21

Total Pages: 421

ISBN-13: 0387713271

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There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.