- 2nd Edition
- Meat Processing: Improving Quality - Google книги
- Processing Hygiene, Quality and Meat Science
It also reviews advances in assessment techniques for improved meat quality and safety. Emerging technologies do play an important role and have advantages for both processors and consumers.
The full text of this article hosted at iucr. If you do not receive an email within 10 minutes, your email address may not be registered, and you may need to create a new Wiley Online Library account. If the address matches an existing account you will receive an email with instructions to retrieve your username. Chapter 1. Enda J.
James G. Book Editor s : Enda J. Tools Request permission Export citation Add to favorites Track citation. Share Give access Share full text access. Add to Wishlist. Ships in 15 business days. Link Either by signing into your account or linking your membership details before your order is placed. Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat; Nutritional quality of meat; Lipid-derived flavours in meat products; Modelling colour stability in meat; Fat content of meat and meat products.
Part 2 Measuring quality: Quality indicators for raw meat; Sensory analysis of meat; On-line monitoring of meat quality; Microbiological hazard identification in the meat industry. Part 3 New techniques for improving quality: Modelling beef cattle production to improve quality; New developments in decontaminating raw meat; Automated meat processing; New developments in the chilling and freezing of meat; High pressure processing of meat; Processing and quality control of restructured meat; Quality control of fermented meat products; Quality control of low-fat meat products; New techniques for analysing raw meat; Meat packaging.
In Stock. Food Safety Theory and Practice. Basic Butchering of Livestock and Game. The Man Who Invented Vegemite. Nanotechnology enabled sensing. Report of the national nanotechnology workshop, National Nanotechnolo-gical Initiative workshop. Packaging materials manufactured from natural polymers modified with silver nanoparticles. Int Polym Sci Technol — Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine.
Food Hydrocol — Flanagan J, Singh H. Microemulsions: A potential delivery system for bioactives in food. Crit Rev Food Sci Nutr — The relevance for food safety of applications of nanotechnology in the food and feed industries. Worlds apart? The reception of genetically modified foods in Europe and the US. Science — Imagining nanotechnology: cultural support for technological innovation in Europe and the United States.
Public Underst Sci — Unique milk protein based nanotubes: food and nanotechnology meet. Implications of nanotechnology growth in food and agriculture in OECD countries. Food Policy — Gupta AK, Gupta M. Synthesis and surface engineering of iron oxide nanoparticles for biomedical applications. Ultrafine titanium dioxide particles in the absence of photoactivation can induce oxidative damage to human bronchial epithelial cells. Toxicology — Microemulsions as drug delivery systems to improve the solubility and the bioavailability of poorly water-soluble drugs.
Expert Opin Drug Deliv — Helmut Kaiser Consultancy. Study: nanotechnology in food and food processing industry worldwide ——— HOL House of Lords. Nanotechnologies and food, volume I: Report. Bioavailability and delivery of nutraceuticals using nanotechnology. Nanosilver migrated into food-simulating solutions from commercially available food fresh containers. Packaging Technol Sci — Functional foods. Food Control — Kotov NA. Layer-by-layer assembly of nanoparticles and nanocolloids: intermolecular interactions, structure and materials perspective.
Antimicrobial effects of silver nanoparticles. Nanomed Nanotechnol Biol Med — Twenty eight-day oral toxicity, genotoxicity, and gender-related tissue distribution of silver nanoparticles in Sprague-Dawley rats. Inhal Toxicol — Upstream oversight assessment for agrifood nanotechnology: A case studies approach.
- Breeding for improved meat quality.
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- Handbook of Meat and Meat Processing.
Risk Anal — Lee KT. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.
Meat Sci — A theory of innovation for process-based innovations such as nanotechnology. Soc Change — Silver nanoparticles: partial oxidation and antibacterial activities. J Biol Inorg Chem — Publication Office of the European Union; Luxembourg: p. Differences in subcellular distribution and toxicity of green and red emitting CdTe quantum dots. J Mol Med — Monitor for detecting and assessing exposure to airborne nanoparticles. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Mills A. Oxygen indicator and intelligent inks for packaging food.
Nanotechnology in the food sector. Nanotechnology: A new frontier in food science. Food Technol — Food nanotechnology: current developments and future prospects. Global Issues Food Sci Technol — The bactericidal effect of silver nanoparticles.
Meat Processing: Improving Quality - Google книги
Nanotechnology — Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein—gallic acid system. NSI white paper: Nanotechnology for sensors and sensors for Nanotechnology: Improving and protecting health, safety, and the environment, Nanotechnology Signature Initiative.
NSI white paper 1— Nanotechnology for sensors and sensors for Nanotechnology: Improving and protecting health, safety, and the environment. Nanotechnology Signature Initiative. Ranking initial environmental and human health risk resulting from environmentally relevant nanomaterials. Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers. Food Hydrocoll — Development and assessment of healthy properties of meat and meat products designed as functional foods.
Nanotechnology is food and meat processing. Acta Sci Pol Technol Aliment — Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. J Food Eng — Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres. Enhancement of antimicrobial activities of naturally occurring phenolic compounds by nanoscale delivery against Listeria monocytogenes, Escherichia coli OH7 and Salmonella Typhimurium in broth and chicken meat system.
J Food Safety — Bio-nanocomposites for food packaging applications. Prog Polym Sci — Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
Casein micelle as a natural nano-capsular vehicle for nutraceuticals. DNA damaging potential of zinc oxide nanoparticles in human epidermal cells. Toxicol Lett — Shibata T. Method for producing green tea in microfine powder. Shimoni E.
Processing Hygiene, Quality and Meat Science
Nanotechnology for foods: delivery systems. Technol — Public acceptance of nanotechnology foods and food packaging: The influence of affect and trust. Appetite — Perceived risks and perceived benefits of different nanotechnology foods and nanotechnology food packaging. Food packaging based on polymer nanomaterials.
Migration of engineered nanoparticles from polymer packaging to food — a physicochemical view. J Food Nutr Res — Sozer N, Kokini JL. Nanotechnology and its applications in the food sector. Trends Biotechnol — Spence A, Townsend E.