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.
Meat is a globally traded commodity where efficiency, safety and quality are constantly being scrutinised and reviewed. Increasing market demands and greater consumer product awareness have focused industrial attention towards optimising production efficiency while maintaining product traceability, quality and safety. To meet this challenge, meat processors are seeking new innovative ways to process, package and assess meat products without compromising meat safety or quality. There is also a greater commercial awareness of the potential for novel processing techniques in industrial settings, though their adoption largely remains in its infancy in the commercial environment. The adoption of such novel, sustainable, innovative processing solutions capable of producing high quality microbiologically safe products is essential for the future growth and advancement of this sector.
In this book, world leading contributors provide their insight into the most promising Emerging Technologies in Meat Processing and provide comprehensive coverage of novel processing, packaging and assessment methods for meat and meat products. Topics covered include processing techniques (including, irradiation, high pressure processing, electroprocessing, light based technologies, ultrasound, shock waves, sono steam and robotics). Novel and smart packaging methods are also presented, as are assessment methods (rapid microbial analysis, computer vision, spectral techniques, carcass evaluation and authenticity) and regulation and legislative issues.
The book will be of interest to academic, industrial, nutrition and health professionals providing an up-to-date insight into emerging technologies for meat processing.
About the Editors
Enda J. Cummins, UCD School of Biosystems and Food Engineering, University College Dublin, Ireland
James G. Lyng, UCD School of Agriculture and Food Science, University College Dublin, Ireland
