Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

QR Code

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

© 2018 Institute of Food Technologists®. Modern-day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large-capacity animal processing ca...

Full description

Bibliographic Details
Main Authors:	Ravensdale, Joshua, Coorey, Ranil, Dykes, Gary
Format:	Journal Article
Published:	Institute of Food Technologists 2018
Online Access:	http://hdl.handle.net/20.500.11937/67816

Similar Items

Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges
by: Tan, S., et al.
Published: (2018)

Meat Species Determination
by: Teen Teh, A., et al.
Published: (2014)

Application of heat in postcook meat chillers reduces listeria
by: Eglezos, S., et al.
Published: (2011)

Technological interventions in improving the functionality of proteins during processing of meat analogs
by: Kumar, Pavan, et al.
Published: (2022)

Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats
by: Nguyen, V., et al.
Published: (2008)

Transfer of Campylobacter and Salmonella from poultry meat onto poultry preparation surfaces
by: Sarjit, A., et al.
Published: (2017)

Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat
by: Meghwar, Parkash, et al.
Published: (2024)

Determination of Meat Content in Processed Meats Using Currently Available Methods
by: Babji, Abdul Salam, et al.
Published: (1989)

Phosphorus contents of raw chicken meat and processed chicken meat products
by: Chan, Yoke Mun, et al.
Published: (2015)

Species authentication of thermally processed meat and meat products by proteomics approach
by: Zainal Abidin, Siti Aimi Sarah
Published: (2014)

Improving efficiency in meat production
by: Brameld, John M., et al.
Published: (2016)

Impact of replacing red and processed meat with non-meat alternatives on metabolic health
by: Clark, Marie A.
Published: (2017)

Improving quality and consumer acceptance of rabbit meat: prospects and challenges
by: Kumar, Pavan, et al.
Published: (2025)

Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat
by: Sarjit, A., et al.
Published: (2015)

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment
by: Tan, S., et al.
Published: (2014)

Buffering effect of chicken skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment
by: Tan, S., et al.
Published: (2014)

The study of meat quality in Malaysian turkey
by: N. J. S., Hawa, et al.
Published: (2018)

Application of effective microorganisms technology on management and meat quality of japanese quail
by: Mohd. Fadzal, Mohd. Fadzli
Published: (2007)

Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat
by: Mellor, G., et al.
Published: (2011)

Controlling texture in processed meat production
by: MORADIANNEJAD, HESAM
Published: (2017)

The regional competitiveness of meat and meat preparation sub-sectors
by: Wan Bakar, Wan Mohd Marzuki, et al.
Published: (2011)

Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability
by: Abuelfatah, Kamaleldin, et al.
Published: (2016)

Meat quality, meat fatty acid composition, and effects of transport stress on crossbred pigs in Malaysia
by: Fong, Michelle Wai Cheng
Published: (2019)

The differences between uncooked meat and meat floss from two difference sources of meats (beef and carabeef)
by: Shahrai, Nurul Nuraliya
Published: (2016)

Consumer perception towards meat safety: confirmatory factor analysis
by: Abu, Mimi Liana, et al.
Published: (2010)

Improving the sustainability of global meat and milk production
by: Salter, Andrew M.
Published: (2017)

Structure, conduct and performance of the Malaysian meat and meat preparation industry
by: Mohamed, Zainal Abidin, et al.
Published: (2015)

Current analytical methods for porcine identification in meat and meat products
by: Zia, Qamar, et al.
Published: (2020)

Microbial quality of poultry meat in Selangor, Malaysia
by: A. A., Saleha
Published: (1985)

Quality standards of meat and livestock imported into Malaysia
by: Vidyadaran, M. K., et al.

Metabolomics for quality assessment of poultry meat and eggs
by: Yogeswari, M S, et al.
Published: (2024)

Effect of electron beam irradiation on microbiological safety and quality of chilled poultry meat from Kazakhstan
by: Uazhanova, Raushangul, et al.
Published: (2025)

Added Soy Proteins in Processed Meats in Malaysia
by: Babji, Abdul Salam, et al.
Published: (1984)

Antibiotic sensitivity of selected bacteria and microbiological quality of Lactobacillus-fed broiler meat in comparison with commercial broiler meat
by: Tan, Stephanie Yin Yi
Published: (2016)

Gold nanoparticles:synthesis and application for halal authentication in meat and meat products
by: Subara, Deni, et al.
Published: (2018)

Isolation, Identification and Characterization of Yersinia Spp from Meat and Meat Products
by: Mohd Dzomir, Ahmad Zainuri
Published: (2005)

Effect of high-pressure processing and bromelain application on the quality characteristics of buffalo meat
by: Nur Mursyidah Md Zuki,, et al.
Published: (2025)

Is meat a luxury?
by: Bogueva, D., et al.
Published: (2018)

Meat myths and marketing
by: Bogueva, Diana, et al.
Published: (2015)

The future of antibiotics and meat
by: Raphaely, Talia, et al.
Published: (2017)

Cannot write session to /tmp/vufind_sessions/sess_pnb7ps69sl98m7trmr9h086umv