Advances in Meat Processing Technologies
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Singapore :
Bentham Books
©2020
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| Subjects: |
Table of Contents:
- 1. The meat industrialization scenario:production,consumption,and product changes driven by consumers
- 2. Dry fermentation technology
- 3. Meat emulsion technology
- 4. Meat curing and preservation methods
- 5. Marinating and meat restructuring technology
- 6. Non-emulsified sausage processing technology
- 7. Effect of ultrasound on fresh meat tenderness
- 8. Botton-up and top-down strategies for processing meat analogs
- 9. Alternative additives and ingredients