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Meat Products Preservation: Natural and Non-Conventional Methods [Kõva köide]

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  • Formaat: Hardback, 174 pages, kõrgus x laius: 254x178 mm, 26 Illustrations, color; 2 Illustrations, black and white
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 31-May-2026
  • Kirjastus: Humana
  • ISBN-10: 107165067X
  • ISBN-13: 9781071650677
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Meat Products Preservation: Natural and Non-Conventional MethodsSuurem pilt
  • Formaat: Hardback, 174 pages, kõrgus x laius: 254x178 mm, 26 Illustrations, color; 2 Illustrations, black and white
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 31-May-2026
  • Kirjastus: Humana
  • ISBN-10: 107165067X
  • ISBN-13: 9781071650677
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781071650677.html
Märksõnad:

This book serves as a comprehensive guide to exploring innovative methods for preserving meat products. Chapters guide readers on natural and non-conventional methodologies, focusing on growing demand for more sustainable, chemical additives-free alternatives while ensuring the maintenance of nutritional value, and sensory attributes of these important food products. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Meat Products Preservation: Natural and Non-Conventional Methods aims to provide comprehensive insights into natural preservation techniques for meat products.

Liposomal encapsulation of bioactive compounds using microfluidics for
application in ham and sausage.- High-pressure application in ready-to-eat
meat products (sliced ham, sliced dry-fermented sausages).- Ultrasound
application in fresh beef.- UVC-LED application in chicken and fish-based
products.- Pulsed light field application in meat and meat products.- Cold
plasma application in meat and meat products.- Microwave applications in
fish.- Supercritical carbon dioxide drying applied to meat and fish
products.- Application of nanoemulsions of bioactive compounds in sausages
and meat patties.- Method for immobilization of lactic acid bacteria for
application in dry fermented meat products.- Method for Evaluation and
Application of Antimicrobial Metabolites (nisin and -poly-L-lysine) in
Cooked Sausage.- Method for producing edible coatings incorporated with
antimicrobial compounds for application on meat products.- Validation of
Bacteriophage Applications as Processing Aids in Fresh Meat Processing.-
Method for direct application of polyphenols (phenolic acids and other
polyphenolics) in fresh meat products. Application of red propolis extract in
fresh lamb sausage.- Method for direct application of organic acids for
decontamination of carcass and raw meat.- Combined methods application in
fresh meat: active packaging.