Vétérinaire, Dairy et Fisheries Science/ Alimentation Science
Technologie de muscle foods
Description
Eating quality de meat is significantly influenced by postmortem handling et processing de animal carcasses et muscles. Several approaches have been attempted by le researchers world over en order to protect et improve le quality de meat et meat products. Le present book is a compilation de updated information sur selected topics de current interest en meat processing. Approchees sur production de wholesome meat et decontamination de meat include carcass/meat handling practices, HACCP system, source de microbial contamination et different methods de decontamination. These aspects as well as policy sur hygiene et sanitation are lucidly presented en le first two chapters. Le third chapter presents a brief account de pro-biotics et pre-biotics en cooked meat products highlighting le role de lactic acid bacteria et beneficial effects de pre-biotics. Among le eating quality attributes, le tenderness quality de meat is given le prime importance by le consumers. Tenderization de meat is le most sought after approach en improving le texture quality de meat le world over. Several approaches such as physical methods, use de GRAS chemicals, plant extracts et enzymatic hydrolysis de muscle proteins pour tenderization de are described en chapter 4. Nano- technology, a recent approach applied en processing de meat, is presented en chapter 5. This chapter includes nano-sensors pour identifying pathogens en muscle foods, nano-tools pour biosafety et SWOT analysis de nano-technology. Radiation processing de meat is primarily done pour eliminating pathogenic et spoilage microorganisms en meats. Effects de irradiation sur shelf life extension et changes en nutrients, consumer acceptance de irradiated meat et meat products, prospects de commercialization et legal aspects are very well dealt avec en chapter 6. Several heat-and -eat et ready -to- eat type de products are developed from comminuted meats including non-meat ingredients as extenders / binders / fillers en order to improve le product quality et reduce le product cost. Different methods de comminution, microbiological aspects de comminuted meats, preparation et quality evaluation de products such as intermediate moisture foods, enrobed meat products, meat analogues et designer meat products are covered en chapters 7 et 8. Preservation de nutrients en meat is possible by ancient process like fermentation especially by using lactic acid bacteria. Écologie de fermented meats, molecular characterization de isolated strains de bacteria etc are discussed en chapter 9. Pasteurization et sterilization are generally used thermal processing methods to inactivate undesirable enzyme activity et eliminate / minimize both spoilage et pathogenic organisms. Different methods de heat application, canning, retort pouch processing including recent approaches such as extrusion cooking, microwave cooking et ohmic heating are described en chapter 10. Animal processing pour meat produces over 50% de live weight as byproducts. Recovery de valuable nutrients et enzymes help improve plant economy besides minimizing le environmental pollution caused by their disposal. Un brief account de different methods de processing de byproducts et recovery de high value biomolecules is presented en le last chapter. Le updated information compiled sur these selected topics is intended to be a valuable guide to researchers, students, teachers et meat processors.
Table des matières
Preface; Production de Hygienic Meat; Meat Decontamination; Probiotics et Prebiotics en Cooked Meat Products; Meat Tenderization; Nano Technologie en Processing de Meat; Quality de Irradiated Meat et Meat Products; Technologie de Comminuted Meats; Meat Products Développement; Fermented Meats;Thermal Processing de Meat; Recovery et Application de Biomaterials from Animal Byproducts; Subject Index