Emerging Technologies in Meat Processing

Production, Processing and Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Emerging Technologies in Meat Processing by , Wiley
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Author: ISBN: 9781118350775
Publisher: Wiley Publication: November 18, 2016
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118350775
Publisher: Wiley
Publication: November 18, 2016
Imprint: Wiley-Blackwell
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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