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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins.

The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.

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Aristotle University, Thessaloniki, Greece. A text and reference concerning the metabolism, functions, properties, pharmacological and toxicological effects, and other factors related to drug residues in food. For anyone involved in food control and safety. ... Read more

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and intermediate and final products and the interactions between products and processing equipment.Softcover. DLC: Dairy processing. ... Read more

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Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes.Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction.Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing. ... Read more

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This indispensable, single-source reference offers comprehensive coverage of the latest information on preharvest and postharvest handling and production of fruits grown in tropic, subtropic, and temperate regions throughout the world. ... Read more

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A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today.Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.

The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists.The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.

*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting ... Read more

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Ten years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.  

Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material. 

This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text. ... Read more

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The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods. An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling strategies. The authors present detailed descriptions of non-linear regression fitting, methods, approaches relevant to 'real world' situations, and extensive applications of predictive models. They conclude by highlighting the strengths and weaknesses in the field and areas for future work, and attempt to resolve some of the outstanding conflicts. The book includes strategies for combining databases, improving researcher networks, and standardization of applications packages. Providing the uninitiated with enough information to begin developing their own models, Modeling Microbial Responses in Foods covers all aspects of growth and survival modeling from the primary stage of gathering data to the implementation of final models in appropriate delivery systems. ... Read more

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The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. Food Spoilage Microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.

The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage with chapters focusing on analytical methods, predictive modeling, and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type. The following three parts are then dedicated to yeasts, molds, and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options are discussed.

Food Spoilage Microorganisms takes an applied approach to the subject and will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. ... Read more

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Showcases the latest research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes. ... Read more

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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.

Key Features
* Structural analysis
* Commercial extractions methods
* Pectin formulations and tropical fruit analysis
* Molecular mechanisms of gelatin
* Enzymology
* Polymer comformation techniques
* Analytical methods of polymer analysis ... Read more

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A unique reference that integrates current sensory, chemical, and psychological research for comprehensive study of flavor interpretation.

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception—studying the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. ... Read more

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Hardbound. Major theoretical advances were made in this area of research, and in the course of these developments order statistics has also found important applications in many diverse areas. These include life-testing and reliability, robustness studies, statistical quality control, filtering theory, signal processing, image processing, and radar target detection.

Theoretical researchers working on theoretical and methodological advancements on order statistics and applied statisticians and engineers developing new and innovative applications of order statistics have been successfully brought together to create this handbook. For the convenience of readers, the subject matter has been divided into two volumes. This volume focuses on theory and methods, and volume 17 deals primarily with applications. Each volume has been divided into parts, each part specializing in one aspect of order statistics. The articles in this volume have been classified into ... Read more

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This volume identifies the most promising opportunities for progress in basic and clinical research in the biological sciences, food science and technology, and public health. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. Highlights the importance of technology and instrumentation and also explores the training of nutrition and food scientists and trends in research funding. ... Read more