Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
- 235 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
About this book
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components.
Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling.
This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.
Frequently asked questions
- Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
- Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Information
Table of contents
- Cover Page
- Half-Title Page
- Title Page
- Copyright Page
- Dedication Page
- Contents
- Preface
- About the Editors
- List of Contributors
- 1 Scope for Implementation of Various Novel Non-Thermal Processing Techniques for Meat, Fish, and Poultry Industries
- 2 High-Pressure Processing of Meat, Fish, and Poultry Products
- 3 Hydrodynamic Shockwave Technology for Meat, Fish, and Poultry Products
- 4 Application of Cold Plasma Techniques for Meat, Fish, and Poultry Processing Industries: Non-Thermal Processing Technologies for Meat, Fish, and Poultry Industries
- 5 Ozone Applications in Meat Processing
- 6 Application of Irradiation Techniques for Meat, Fish, and Poultry Industries
- 7 Decontamination of Meat, Fish, and Poultry Products Using Pulse Light Technology
- 8 Application of Ultrasound Techniques for Meat, Fish, and Poultry Processing Industries
- 9 E-Beam Technology for Meat, Fish, and Poultry Processing Industries
- 10 Application of Pulse Electric Fields for the Meat, Fish, and Poultry Industries
- 11 Supercritical CO2 Applications for Meat, Fish and Poultry Industries
- 12 Commercial Viability of Non-Thermal Processing Applications for Meat, Fish, and Poultry Processing Industries at Global Perspectives with Its Regulatory Aspects
- Index