МЯСНОЙ КЛУБ: всё о технологиях, инновациях, оборудовании, проблемах и решениях колбасного производства, мясопереработки и заменителях мяса.

Meat and meat products constitute some of the most important foods in Western
societies. However, the area of meat science and technology is not as fully covered
as other foods from the point of view of books dealing with such important aspects
as quality, analysis, and processing technology. It must be pointed out that the meat
industry has incorporated important technological developments in recent years.
The main goal of this book is to provide the reader with recent developments
in new technologies for the full meat processing chain. It starts with the production
systems through the use of modern biotechnology (chapters 1 and 2); followed by
automation in slaughterhouses (chapter 3); rapid nondestructive online detection
systems (chapters 4, 5, and 6); the description of new technologies such as decon-tamination, high-pressure processing, fat reduction, functional meat compounds such
as peptides or antioxidants, processing of nitrite-free products, and dry-cured meat
products (chapters 7–14). Bacteriocins against meat-borne pathogens and the latest
developments in bacterial starters for improved flav or in fermented meats are dis-cussed in chapters 15 and 16. The two remaining chapters (17 and 18) detail recent
final product packaging systems.
This book is written by distinguished international contributors with extensive
experience and solid reputations. It brings together all the advances in such varied
and different technologies as biotechnology, irradiation, high pressure, and active
packaging to be applied in different stages of meat processing.
For all their efforts and for sharing their knowledge on these different topics we
would like to thank very cordially all contributors of this volume.