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, 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.
This book offers a comprehensive guide to the latest technological breakthroughs transforming meat production. By providing an overview of the traditional methods and emerging technologies in processing meats, this book caters to professionals, researchers, policymakers, and anyone interested in the future of food technology.
Acknowledgement. Contributors. 1 Revolutionizing Meat Quality:
CuttingEdge Biosensing Technologies and Omics Approaches for NextGeneration
Innovations. 2 Nanotechnology Applications in Meat Packaging. 3 Ethical
Constraints of the Application of NanobiotechnologyBased Meat Products. 4
TechnoFunctional and Structural Engineering for LargeScale CellBased 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 SustainabilityA 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 HealthPromoting Components and Potential Impacts on
Gut Microbiota of Fermented Meat. Index.
Prof. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in Process Genius and Environment and in Biological Sciences at the National Polytechnic Institute of Toulouse (University of Toulouse, France) and in the Faculty of Sciences of Sfax (University of Sfax, Tunisia), respectively. He obtained his Master of Science (MSc) degree from the Higher Institute of Biotechnology of Monastir in Biological Sciences in 2005 and graduated in Biological Engineering from the National School of Engineers of Sfax in 2003. His research interests include the development of new healthier and functional foods, the use of agrofood byproducts as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat products quality, and the application of chromatography and mass spectrometry techniques for food analysis.
Dr. Tanmay Sarkar is currently working as a Lecturer of Food Processing Technology at the West Bengal State Council of Technical Education, India. In 2021, he obtained his Ph.D. at the Department of Food Technology and Biochemical Engineering from Jadavpur University in Kolkata, India. He completed his B.Tech. and M.Tech. in 2012 and 2014, respectively. Dr. Sarkar was awarded Best Paper Awards from various institutions, including HMR Institute of Technology and Management, School of Computer Science at the University of Petroleum & Energy Studies, and AISSMS Institute of Information Technology for his contribution to these research papers.
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