Sustainable Meat Production and Processing

Covers hot topics in sustainability in the meat industry to improve meat by-products management

Charis M. Galanakis (Edited by)

9780128148747

Paperback / softback, published 1 November 2018

274 pages
27.6 x 21.5 x 1.8 cm, 0.72 kg

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.

1. Practical Agricultural and Animal Welfare Sustainability 2. Production strategies and processing systems of meat 3. Techno-functional ingredients for meat products: current challenges 4. Proteins recovery from meat processing co-products 5. Blood Proteins as Functional Ingredients 6. Plant-based meat analogues 7. Membrane technology for the recovery of high-added value compounds from meat processing co-products 8. Possible uses of processed slaughter by-products 9. Packaging sustainability in the meat industry 10. Emerging Technologies of Meat Processing 11. Natural antioxidants in fresh and processed meat 12. Facilitators and barriers for foods containing meat co-products

Subject Areas: Food & beverage technology [TDCT], Medical microbiology & virology [MMFM]