Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation
India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. TAGS All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Business guidance for meat, poultry and fish processing, Business Plan for Small Meat Plant, Chicken processing plant, Cured meat cuts, Entrepreneurship Development in Fish Processing, Fish and fish products, Fish and fish products being produced in Fish processing, Fish processing, Fish processing and preservation, Fish Processing Industry in India, Fish processing module, Fish processing plant, Fish Production, Fish Production in India, Fishing industry, How to Cure Meat, How to Start a Fish Production Business, How to Start a Meat Production Business, How to Start a Poultry Production Business, How to Start Fish Processing Business, How to Start Fish Processing Industry, How to Start Meat Processing Industry, How to start meat, poultry and fish processing Industry in India, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, Livestock Processing, Marine Products, Meat and Poultry, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Most Profitable fish Processing Business Ideas, Most Profitable Meat Processing Business Ideas, Most Profitable poultry Processing Business Ideas, New small scale ideas in Fish processing industry, New small scale ideas in Meat processing industry, New small scale ideas in Poultry processing industry, Packaging of fresh and processed meat, Poultry and meat packaging, Poultry Processing Industry in India, Poultry Processing Plant, Processed fish products, Processed Meat and Meat Preservatives, Processing fish, Processing Meat and Livestock, Processing of meat and meat products, Products made from fish, Profit from Production Beef Processing, Sample Poultry Processing Plant Business Plan, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Seafood processing industry, Setting up and opening your meat, poultry and fish processing Business, Shellfish and miscellaneous marine products, Small poultry processing plants, Small Scale Meat Processing, Small scale poultry processing, Small scale sausage production, Starting a Fish Processing Business, Starting a Meat Processing Business, Starting a Poultry Processing Business, Starting a Poultry Processing Plant Startup Business, Start-up Business Plan for meat, poultry and fish processing, Ways to Preserve Meat
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods’ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing and preservation help to reduce post-harvest losses. Developing novel food processing, preservation, and packaging technologies is critical to preserving food quality, improving sensory characteristics, and reducing losses. At present, there is a great emphasis on developing novel biobased and intelligent packaging technologies that are safe for food and reduce environmental pollution. This book provides a comprehensive overview of food processing and preservation packaging to tackle the challenges of food safety, nutritional security, and sustainability. Chapters address such topics as edible packaging materials, intelligent packaging materials, nanotechnology for enhancing the shelf life of food products, advanced food packaging systems, green materials for food packaging, antimicrobial packaging materials, food drying technologies, methods of food processing, food analysis using acoustic and thermal methods, food formulations, and functional foods. This volume is a useful resource for students, researchers, and food processing preservation professionals. It highlights advances in food processing and packaging systems to increase food quality and preserve food longer without generating waste.
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals.Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board. It also discusses closures, adhesives and labels. The final part of the book discusses packaging processes, from design and printing to packaging machinery and line operations, as well as hazard and risk management in packaging.With its distinguished editors and expert contributors, Packaging technology is a standard text for the packaging industry. The book is designed both to meet the needs of those studying for the Diploma in Packaging Technology and to act as a comprehensive reference for packaging professionals. - Provides the ideal introduction and reference for both students and experienced packaging professionals - Examines fundamental issues relating to packaging, such as its role in society, its diverse functions, the packaging supply chain and legislative, environmental and marketing issues - Reviews the principal packaging materials such as glass, metal, plastics, paper and paper board
The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Advances in Food and Nutrition Research series - Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances
