Table of contents for Advanced technologies for meat processing / edited by Leo M. L. Nollet and Fidel Toldrá.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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1
Bioengineering of Farms Animals: Meat Quality and Safety
Solomon, Eastridge, Paroczay
2
Gene Technology for Meat Quality
Williams
3
Automation for the Modern Slaughterhouse
Purnell, Loeffen
4
Hot-boning of meat: A new perspective
Troy
5
New spectroscopic techniques for on-line monitoring of meat quality
Hildrum, Wold, Segtnan, Renou, Dufour
6
Real-Time PCD for the Detection of Pathogen's in Meat
Wolffs, Rådström
7
Meat Decontamination by Irradiation
Ahn, Lee
8
Application of High Hydrostatic Pressure to Meat and Meat Processing
Suzuki, Kim, Tanji, Nishiumi, Ikeuchi
9
Hydroynamic Pressure Processing (HDP) to Improve Meat Quality and Safety
Solomon, Liu, Patel, Bowker, Sharma
10
Functional Properties of Bioactive Peptides Derived from Meat Proteins
Arihara
11	New approaches for the development of functional meat products
Jiménez-Colmenero, Reig, Toldr 
12
Processing of Nitrite-free Cured Meats
Pegg, Shahidi
13
Biochemical proteolysis basis for improved processing of dry-cured meats
Toldr 
14
Vacuum salting treatment for the accelerated processing of dry-cured ham
Barat, Grau, Fito, Chiralt
15
The use of bacteriocins against meat borne pathogens
Aymerich, Garriga, Jofré, Martín, Monfort
16
Latest Developments in Meat Bacterial Starters
Régine, Sabine
17
Modified Atmosphere Packaging
Sebranek, Houser
18
Perspectives for the Active Packaging of Meat Products
Coma

Library of Congress Subject Headings for this publication:

Meat.
Meat industry and trade.