Innovative Technologies for Meat Processing
eBook - ePub

Innovative Technologies for Meat Processing

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

Innovative Technologies for Meat Processing

About this book

In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production. This book begins by providing an overview of the traditional methods in meat processing and their limitations and then navigates through emerging technologies from state?of?the?art machinery and automation to the integration of artificial intelligence and data analytics in processing meats. This book caters to a diverse audience, including professionals in the meat processing industry, researchers, policymakers, and anyone interested in the future of food technology.

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Yes, you can access Innovative Technologies for Meat Processing by Slim Smaoui,Tanmay Sarkar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title
  3. Series Page
  4. Title Page
  5. Copyright Page
  6. Table of Contents
  7. Acknowledgement
  8. Contributors
  9. 1 Revolutionizing Meat Quality: Cutting-Edge Biosensing Technologies and Omics Approaches for Next-Generation Innovations
  10. 2 Nanotechnology Applications in Meat Packaging
  11. 3 Ethical Constraints of the Application of Nanobiotechnology-Based Meat Products
  12. 4 Techno-Functional and Structural Engineering for Large-Scale Cell-Based Meat Production
  13. 5 Consumer Preferences, Safety, and Legislation of Cultured Meat
  14. 6 3D Food Printing in Cultured Meat as Proper Strategy for Enhancing Technological Properties during Meat Processing
  15. 7 Risk Assessment of the Cultured Meat
  16. 8 Machine Vision and Deep Learning in Meat Processing: Enhancing Precision, Safety, Efficiency, and Sustainability—A Comprehensive Survey
  17. 9 Recent Trends on Protein Engineering and Polysaccharides in Meat Preservation and Processing
  18. 10 Artificial Enzymes for Ensuring Meat Quality
  19. 11 Integromics and Biological Mechanisms Understand to the Benefit of Processed Meat
  20. 12 Advanced Technologies in the Processing of Textured Meat Analogs
  21. 13 Nutritional Profile, Gastrointestinal Digestion, and Consumer Perception of Meat Analogs
  22. 14 Regulatory Legislation and Framework on Meat Analogues
  23. 15 Non-Conventional Microorganisms Producing Flavor Compounds and Metabolism Pathways
  24. 16 Health-Promoting Components and Potential Impacts on Gut Microbiota of Fermented Meat
  25. Index