Description
Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.- Covers conventional chemical and physical methods for meat preservation- Introduces bio preservation using natural products derived from plants, microbes, and marine derivatives- Discusses novel nanotechnologies for meat preservation and novel biopolymer-based edible coatings/films with bioactive components- Introduces the application of smart labels for monitoring meat quality and safety
Table of Contents
1. Major causes of meat and meat products spoilage during processing, transportation and storage2. Conventional chemical and physical techniques for meat preservation3. Conventional packaging formats in meat preservation4. Novel emerging non-thermal processing techniques for meat preservation5. Plant-based essential oils and their main components are promising alternatives in meat preservation6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites7. Marine derivatives for meat preservation8. Nanoparticles in meat intelligent packaging9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation 10. Smart label for monitoring food safety and quality: the new strategy of meat packaging
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- 電子書籍
- かがくでなるほど！ みぢかなふしぎ
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- 和書
- 二宮金次郎の一生
