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Full Description
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production. This book begins by providing an overview of the traditional methods in meat processing and their limitations and then navigates through emerging technologies from state‑of‑the‑art machinery and automation to the integration of artificial intelligence and data analytics in processing meats. This book caters to a diverse audience, including professionals in the meat processing industry, researchers, policymakers, and anyone interested in the future of food technology.
Contents
Acknowledgement. Contributors. 1 Revolutionizing Meat Quality: Cutting‑Edge Biosensing Technologies and Omics Approaches for Next‑Generation Innovations. 2 Nanotechnology Applications in Meat Packaging. 3 Ethical Constraints of the Application of Nanobiotechnology‑Based Meat Products. 4 Techno‑Functional and Structural Engineering for Large‑Scale Cell‑Based Meat Production. 5 Consumer Preferences, Safety, and Legislation of Cultured Meat. 6 3D Food Printing in Cultured Meat as Proper Strategy for Enhancing Technological Properties during Meat Processing. 7 Risk Assessment of the Cultured Meat. 8 Machine Vision and Deep Learning in Meat Processing: Enhancing Precision, Safety, Efficiency, and Sustainability—A Comprehensive Survey. 9 Recent Trends on Protein Engineering and Polysaccharides in Meat Preservation and Processing. 10 Artificial Enzymes for Ensuring Meat Quality. 11 Integromics and Biological Mechanisms Understand to the Benefit of Processed Meat. 12 Advanced Technologies in the Processing of Textured Meat Analogs. 13 Nutritional Profile, Gastrointestinal Digestion, and Consumer Perception of Meat Analogs. 14 Regulatory Legislation and Framework on Meat Analogues. 15 Non-Conventional Microorganisms Producing Flavor Compounds and Metabolism Pathways. 16 Health‑Promoting Components and Potential Impacts on Gut Microbiota of Fermented Meat. Index.
