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Produktbild: Advances in Sustainable Meat Technology
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Advances in Sustainable Meat Technology Engineering, Quality, and Safety

Aus der Reihe Contemporary Food Engineering

376,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.09.2026

Abbildungen

schwarz-weiss Illustrationen, Raster,schwarz-weiss, Zeichnungen, schwarz-weiss, Tabellen, schwarz-weiss

Herausgeber

Slim Smaoui + weitere

Verlag

Taylor and Francis

Seitenzahl

872

Maße (L/B/H)

25,4/17,8/4,8 cm

Gewicht

1751 g

Sprache

Englisch

ISBN

978-1-04-117414-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.09.2026

Abbildungen

schwarz-weiss Illustrationen, Raster,schwarz-weiss, Zeichnungen, schwarz-weiss, Tabellen, schwarz-weiss

Herausgeber

Verlag

Taylor and Francis

Seitenzahl

872

Maße (L/B/H)

25,4/17,8/4,8 cm

Gewicht

1751 g

Sprache

Englisch

ISBN

978-1-04-117414-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Advances in Sustainable Meat Technology

  • 1. Introduction. Part I The Role of Animal Welfare in Sustainable Meat Industry 2. Principles, Evaluation, and Livestock Management for Optimal Animal Welfare. 3. Stress and Its Impact on Animal Health and Meat Quality. 4. Ensuring Animal Welfare: Pain Management and Humane Slaughter. 5. Animal Welfare Regulations and Certification: Driving Productivity and Sustainability. 6. Animal Selection and Management Strategies for Meat Quality and Sustainability. Part II Meat Products and By-Products: Processing, Utilization, and Sustainable Innovation. 7. Application of HACCP and ISO22000:2018 in Meat and Meat Products (Salami) and Comparison with BRC and IFS in Conjunction with Other Risk Assessment Tools. 8. Meat Production and Consumption: Global Trends and Future Outlook. 9. Structure and Composition of Meat and Adipose Tissues. 10. Nutritional Composition of Meat: Benefits, Challenges, and Dietary Considerations. 11. Genetically Modified (GM) Meat versus GM Feed: Scientific, Technological, Health, and Socioeconomic Perspectives. 12. Bovine Spongiform Encephalopathy (BSE) in Meat: Risks, Detection, and Management. 13. Meat Microbiology, Safety, and Public Health Perspectives. 14. Classification and Varieties of Meat: Exploring Different Types and Their Characteristics. 15. Modern Meat Preservation Chilling and Freezing for Quality Retention in Beef, Poultry, and Pork. 16. Thermal Techniques in Meat Processing: Applications and Quality Assurance in Beef, Poultry, and Pork Meat Processing. 17. Advances in Meat Smoking: Balancing Flavor and Preservation 18. Additives in Meat Manufacturing: Key to Improving Appearance, Texture, Shelf Life, and Safety. 19. Sausage Technology, Safety, Nutrition, and Authenticity. 20. Innovations in Salami Fermentation and Quality Control. 21. Pasteurization and Aging in Processed Meat: Technologies for Quality and Flavor Enhancement. 22. Innovative Meat Packaging: Boosting Freshness, Safety, and Sustainability. 23. Manufacturing Equipment and Engineering Innovations for Meat and Its Products. 24. The Technology and Processing of Canned Meat Products. 25. Cultured Meat: Driving Innovation, Overcoming Challenges, and Shaping the Future of Sustainable Meat. 26. Meat By-Products: Utilization, Value Addition, and Sustainability. 27. Computer Vision Systems in Meat Science and Processing: Innovations and Applications. 28. Artificial Intelligence and Cybersecurity Tools for Detecting Fraud in Meat and Meat Products. Part III Consumer Perspectives on Ethics and Market Trends in Meat Science. 29. Labeling and Transparency: Meeting Consumer Trust in Meat Products. 30. Health Perceptions and the Demand for Alternative Meat Products. 31. Cultural and Regional Differences in Meat Consumption Patterns. 32. Marketing Strategies: Predicting Consumer Behavior in a Changing Meat Industry: Implications for Meat Product Marketing. 33. The Rise of Plant-Based and Cultured Meat: Consumer Perspectives. 34. Case Study: Engineering Aspects of Meat Products and Equipment. 35. Conclusions. Index.