{"product_id":"emerging-technologies-in-meat-processing-isbn-9781118350683","title":"Emerging Technologies in Meat Processing","description":"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. \u003cbr\u003e \u003cbr\u003e 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 \u003ci\u003eAdvances in Food Science\u003c\/i\u003e book series.  \u003cp\u003eAbout the IFST Advances in Food Science Book Series, xiii\u003c\/p\u003e \u003cp\u003eList of contributors, xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Emerging technologies in meat processing, 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEnda J. Cummins \u0026amp; James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Context and challenges 1\u003c\/p\u003e \u003cp\u003e1.2 Book objective 2\u003c\/p\u003e \u003cp\u003e1.3 Book structure 2\u003c\/p\u003e \u003cp\u003e1.4 Conclusion 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Novel processing techniques\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Irradiation of meat and meat products, 9\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKi Chang Nam, Cheorun Jo \u0026amp; Dong U. Ahn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Summary 9\u003c\/p\u003e \u003cp\u003e2.2 Theory of irradiation of foods 9\u003c\/p\u003e \u003cp\u003e2.3 Irradiation equipment 15\u003c\/p\u003e \u003cp\u003e2.4 Future role for irradiation in the preservation of foods 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 High-pressure processing of meat and meat products, 37\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSandrine Guillou, Marion Lerasle, Hélène Simonin \u0026amp; Michel Federighi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 37\u003c\/p\u003e \u003cp\u003e3.2 Theory of high-pressure preservation and decontamination of foods 38\u003c\/p\u003e \u003cp\u003e3.3 High-pressure applications 55\u003c\/p\u003e \u003cp\u003e3.4 High-pressure equipment 60\u003c\/p\u003e \u003cp\u003e3.5 Future role for high pressure in the preservation and decontamination of foods 85\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Electroprocessing of meat and meat products, 103\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCristina Arroyo \u0026amp; James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction to electroprocessing technologies 103\u003c\/p\u003e \u003cp\u003e4.2 Non-thermal electroprocessing of meat 103\u003c\/p\u003e \u003cp\u003e4.3 Thermal electroprocessing (i.e. electroheating) of meat 111\u003c\/p\u003e \u003cp\u003e4.4 Future of electroprocessing of meat 124\u003c\/p\u003e \u003cp\u003e4.5 Equipment suppliers 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Application of infrared and light-based technologies to meat and meat products, 131\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTatiana Koutchma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 131\u003c\/p\u003e \u003cp\u003e5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132\u003c\/p\u003e \u003cp\u003e5.3 Infrared radiation 133\u003c\/p\u003e \u003cp\u003e5.4 Ultraviolet radiation 136\u003c\/p\u003e \u003cp\u003e5.5 High-intensity light pulses 143\u003c\/p\u003e \u003cp\u003e5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Ultrasound processing applications in the meat industry, 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eN.N. Misra, Patrick J. Cullen \u0026amp; Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 149\u003c\/p\u003e \u003cp\u003e6.2 Fundamentals of ultrasound processing 150\u003c\/p\u003e \u003cp\u003e6.3 Ultrasound processing equipment 153\u003c\/p\u003e \u003cp\u003e6.4 Ultrasound for decontamination of meat 154\u003c\/p\u003e \u003cp\u003e6.5 Applications of ultrasound in meat processing 155\u003c\/p\u003e \u003cp\u003e6.6 Concluding remarks 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJames R. Claus\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 171\u003c\/p\u003e \u003cp\u003e7.2 Applicability of hydrodynamic shock waves on meat and meat products 175\u003c\/p\u003e \u003cp\u003e7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175\u003c\/p\u003e \u003cp\u003e7.4 Advantages and disadvantages of hydrodynamic shock wave 180\u003c\/p\u003e \u003cp\u003e7.5 Case studies: hydrodynamic shock wave treatment of meat products 185\u003c\/p\u003e \u003cp\u003e7.6 Developmental advances in hydrodynamic shock wave equipment 193\u003c\/p\u003e \u003cp\u003e7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Robotics in meat processing, 211\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKompal Joshi, Tomas Norton, Jesús M. Frías \u0026amp; Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 211\u003c\/p\u003e \u003cp\u003e8.2 Application of robotics in meat processing 212\u003c\/p\u003e \u003cp\u003e8.3 Mechatronic and robotic systems in the food industry 214\u003c\/p\u003e \u003cp\u003e8.4 Case studies 218\u003c\/p\u003e \u003cp\u003e8.5 Future role for robotics in the processing of meat and meat products 226\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Novel Packaging and meat functionality\u003cbr\u003e\u003cbr\u003e9 Packaging systems and materials used for meat products with \u003c\/b\u003e\u003cb\u003eparticular emphasis on the use of oxygen scavenging systems, 233\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMalco Cruz-Romero \u0026amp; Joseph P. Kerry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 233\u003c\/p\u003e \u003cp\u003e9.2 Case-ready packaging 235\u003c\/p\u003e \u003cp\u003e9.3 Theory of MAP\/oxygen scavenging technology for meat products 253\u003c\/p\u003e \u003cp\u003e9.4 Future role for novel packaging systems in the preservation of meat 258\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Smart packaging solutions encompassing nanotechnology, 265\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMaeve Cushen \u0026amp; Enda J. Cummins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 265\u003c\/p\u003e \u003cp\u003e10.2 Smart packaging 266\u003c\/p\u003e \u003cp\u003e10.3 Conclusion 279\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Probiotic functionality in meat, 285\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMuhammad Issa Khan, Cheorun Jo \u0026amp; Ubaid-ur-Rahman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 285\u003c\/p\u003e \u003cp\u003e11.2 Ecology of gastrointestinal tract (GIT) 286\u003c\/p\u003e \u003cp\u003e11.3 Identification of potential microorganisms 289\u003c\/p\u003e \u003cp\u003e11.4 Selection of probiotics 290\u003c\/p\u003e \u003cp\u003e11.5 Probiotic meat products 294\u003c\/p\u003e \u003cp\u003e11.6 Functionality of probiotics 303\u003c\/p\u003e \u003cp\u003e11.7 Disease prevention by probiotics 309\u003c\/p\u003e \u003cp\u003e11.8 Role of probiotics in function food development 312\u003c\/p\u003e \u003cp\u003e11.9 Conclusion 314\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Assessment techniques for meat quality and safety\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Rapid methods for microbial analysis of meat and meat products, 323\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAgapi Doulgeraki, Efstathios Panagou \u0026amp; George-John Nychas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 323\u003c\/p\u003e \u003cp\u003e12.2 Theory of high rapid methods 325\u003c\/p\u003e \u003cp\u003e12.3 Rapid method tools 330\u003c\/p\u003e \u003cp\u003e12.4 Future role for rapid methods in foods safety 340\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDi Wu \u0026amp; Da-Wen Sun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 345\u003c\/p\u003e \u003cp\u003e13.2 Hyperspectral techniques 347\u003c\/p\u003e \u003cp\u003e13.3 Applications in evaluating quality and safety of meat and meat products 358\u003c\/p\u003e \u003cp\u003e13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367\u003c\/p\u003e \u003cp\u003e13.5 Conclusion 369\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Online meat quality and compositional assessment techniques, 375\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry \u0026amp; Patrick J. Cullen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Summary 375\u003c\/p\u003e \u003cp\u003e14.2 Introduction 375\u003c\/p\u003e \u003cp\u003e14.3 In vivo methods of carcass evaluation 376\u003c\/p\u003e \u003cp\u003e14.4 Post-mortem compositional analysis 383\u003c\/p\u003e \u003cp\u003e14.5 Conclusions 386\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Meat authenticity, 391\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eYan Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 391\u003c\/p\u003e \u003cp\u003e15.2 Theory of authenticity in the meat industry 391\u003c\/p\u003e \u003cp\u003e15.3 Authenticity methods 398\u003c\/p\u003e \u003cp\u003e15.4 Future role for authenticity in food 402\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Regulation and legislative issues, 407\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFiona Lalor \u0026amp; Patrick Wall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 407\u003c\/p\u003e \u003cp\u003e16.2 Overview of principles of food regulation 408\u003c\/p\u003e \u003cp\u003e16.3 Food safety regulation within the European Union 413\u003c\/p\u003e \u003cp\u003e16.4 Meat inspection 416\u003c\/p\u003e \u003cp\u003e16.5 Marketing challenges: reports of adverse health effects 421\u003c\/p\u003e \u003cp\u003e16.6 Conclusion 423\u003c\/p\u003e \u003cp\u003eIndex, 427\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. Enda Cummins\u003c\/b\u003e (BAgrSc MEngSc PhD) has worked in University College Dublin since completing his PhD in 2004. He has extensive experience with regard to food processing, food safety and risk assessment and has been involved in the safety evaluation of new technologies for use in the food industry. He has managed a number of research projects in relation to food safety, processing effects and traceability of foodstuffs. He lectures undergraduate and postgraduate courses in Product development, Food Physics (including novel processing and packaging techniques) and also in the area of Food Safety and Quantitative risk assessment. Dr Cummins is also the programme coordinator for the postgraduate Masters programme in Food Engineering (MEngSc) in the College of Engineering within UCD. He has published extensively in the area of food safety, including meat safety and quality aspects.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr. James Lyng\u003c\/b\u003e (BAgrSc PhD) is based at University College Dublin, and is a food scientist with extensive experience in the use of novel technologies for processing food and their impact on food quality and also the measurement of physical properties of foods which govern interaction between these technologies and the food product. He obtained his PhD degree in meat processing using high intensity low frequency ultrasound. Since 1997 Dr. Lyng has been a UCD lecturer delivering courses in Food Process Technology, Food Engineering and Food Physics. Dr. Lyng has an extensive range of publications in the measurement of electrical conductivity and dielectric properties which are both physical properties relevant to some of the technologies which will be covered in the proposed book.\u003c\/p\u003e \u003cp\u003eMeat 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. \u003c\/p\u003e \u003cp\u003eIn 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. \u003c\/p\u003e \u003cp\u003eThe book will be of interest to academic, industrial, nutrition and health professionals providing an up-to-date insight into emerging technologies for meat processing.\u003cbr\u003e  \u003cbr\u003eAbout the Editors\u003cbr\u003e\u003cb\u003eEnda J. Cummins\u003c\/b\u003e, \u003ci\u003eUCD School of Biosystems and Food Engineering, University College Dublin, Ireland\u003c\/i\u003e\u003cbr\u003e\u003cb\u003eJames G. Lyng\u003c\/b\u003e, \u003ci\u003eUCD School of Agriculture and Food Science, University College Dublin, Ireland\u003c\/i\u003e\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989123481829,"sku":"NP9781118350683","price":224.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118350683.jpg?v=1761782889","url":"https:\/\/k12savings.com\/products\/emerging-technologies-in-meat-processing-isbn-9781118350683","provider":"K12savings","version":"1.0","type":"link"}