By Leo M.L. Nollet, Fidel Toldra
In recent times the beef has integrated very important technological advances that, so far, haven't been addressed in one resource. complete and authoritative, complex applied sciences for Meat Processing provides the most recent advancements about the caliber, research, and processing of meat and meat items. that includes contributions from a panel of foreign specialists, the ebook information applied sciences utilized in the beef processing chain. It describes very important processing methodologies equivalent to gene expertise, automation, irradiation, sizzling boning, excessive strain, vacuum-salting, enzymes, starters, and bacteriocins. The publication starts through exploring quite a few creation structures that come with using smooth biotechnology, automation in slaughterhouses, and speedy non-destructive online detection platforms. It proceeds to explain assorted new applied sciences akin to decontamination, excessive strain processing, and fats relief. The ebook then examines sensible meat compounds corresponding to peptides and antioxidants and the processing of nitrate-free items and dry-cured meat items. It additionally discusses bacteriocins that struggle opposed to meat-borne pathogens and the most recent advancements in bacterial starters for more advantageous style in fermented meats. It concludes with a dialogue of contemporary packaging platforms of the ultimate items.
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Extra info for Advanced Technologies For Meat Processing
The most important traits for consumer-defined quality are probably intramuscular fat and toughness or texture. book Page 30 Friday, February 10, 2006 10:33 AM 30 Advanced Technologies for Meat Processing intramuscular fat. In a population segregating for a mutation in the myostatin gene, which is located on chromosome 2 and is associated with the double muscling phenotype, variations in fat were attributed directly to the double muscling mutation in this gene (Casas et al. 1998). , MacNeil and Grosz 2002; Stone et al.
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Gaskins, J. D. Cronrath, L. E. Jeremiah, and L. L. Gibson. 1994. Cutability, fatty acid profiles and palatability of callipyge and normal lambs. J. Anim. Sci. 72:Suppl. 1, 60. Carpenter, C. , O. D. Rice, N. E. Cockett, and G. D. Snowder. 1996. Histology and composition of muscles from normal and callipyge lambs. J. Anim. Sci. 74:388–393. , B. Carter, S. Korte, S. Dowd, and R. Prather. 2005. The acute-phase response of cloned pigs following an immune challenge. J. Anim. Sci. 83:Suppl. 2, 11. book Page 15 Friday, February 10, 2006 10:33 AM Bioengineering of Farm Animals 15 Carter, D.
Advanced Technologies For Meat Processing by Leo M.L. Nollet, Fidel Toldra