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Featuring contributions from international experts, Advanced Technologies for Meat Processing presents recent developments in new technologies for the full meat processing chain. This book explores production systems through the use of modern biotechnology, rapid non-destructive online detection systems, recent packaging systems, and automation in slaughterhouses. It describes new technologies including decontamination, high pressure processing, fat reduction, functional meat compounds such as peptides or antioxidants, and processing of nitride-free products and dry-cured meats. The text also covers bacteriocins against meat-born pathogens and the latest in bacterial starters.