Sustainable Meat Production and Processing
eBook - ePub

Sustainable Meat Production and Processing

  1. 274 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Sustainable Meat Production and Processing

About this book

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.- 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

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Yes, you can access Sustainable Meat Production and Processing by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Other works by Editor Charis M. Galanakis
  5. Copyright
  6. Contributors
  7. Preface
  8. Chapter 1. Principles for Commercial Supply Chain Managers of Livestock and Poultry
  9. Chapter 2. Production Strategies and Processing Systems of Meat: Current Status and Future Outlook for Innovation – A Global Perspective
  10. Chapter 3. Technofunctional Ingredients for Meat Products: Current Challenges
  11. Chapter 4. Proteins Recovery From Meat Processing Coproducts
  12. Chapter 5. Blood Proteins as Functional Ingredients
  13. Chapter 6. Plant-Based Meat Analogues
  14. Chapter 7. Membrane Technology for the Recovery of High-Added Value Compounds From Meat Processing Coproducts
  15. Chapter 8. Possible Uses of Processed Slaughter Byproducts
  16. Chapter 9. Packaging Sustainability in the Meat Industry
  17. Chapter 10. Emerging Technologies of Meat Processing
  18. Chapter 11. Natural Antioxidants in Fresh and Processed Meat
  19. Chapter 12. Facilitators and Barriers for Foods Containing Meat Coproducts
  20. Index