Sustainable meat production and processing
著者
書誌事項
Sustainable meat production and processing
Academic Press, an imprint of Elsevier, c2019
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.
Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.
目次
1. Practical Agricultural and Animal Welfare Sustainability 2. Production strategies and processing systems of meat 3. Techno-functional ingredients for meat products: current challenges 4. Proteins recovery from meat processing co-products 5. Blood Proteins as Functional Ingredients 6. Plant-based meat analogues 7. Membrane technology for the recovery of high-added value compounds from meat processing co-products 8. Possible uses of processed slaughter by-products 9. Packaging sustainability in the meat industry 10. Emerging Technologies of Meat Processing 11. Natural antioxidants in fresh and processed meat 12. Facilitators and barriers for foods containing meat co-products
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