Meat Processing: Improving Quality

Meat Quality & Processing Technology: Assessment, Preservation and Innovation

This comprehensive reference examines the factors that determine meat quality and the technologies used to maintain and improve it throughout processing. It covers nutritional properties, sensory evaluation, microbiological analysis, decontamination, automation, high-pressure processing, packaging and advanced chilling and freezing techniques.

Key Features

• Fundamentals of meat quality and processing
• Factors influencing the quality of raw meat
• Nutritional composition and quality of meat products
• Meat colour, flavour and sensory characteristics
• Methods for measuring and evaluating meat quality
• Identification of appropriate quality indicators
• Sensory analysis and instrumental testing techniques
• Online monitoring and microbiological analysis
• Modelling techniques for improving beef production quality
• Advanced meat decontamination methods after slaughter
• Automation of carcass processing operations
• High-pressure processing applications in meat preservation
• Modified atmosphere packaging technologies
• Chilling and freezing methods for maintaining meat quality
• Processing innovations for restructured and fermented meat products