Table of Contents
About the IFST Advances in Food Science Book Series, xiii
List of contributors, xv
1 Emerging technologies in meat processing, 1Enda J. Cummins & James G. Lyng
1.1 Context and challenges 1
1.2 Book objective 2
1.3 Book structure 2
1.4 Conclusion 5
Part I: Novel processing techniques
2 Irradiation of meat and meat products, 9Ki Chang Nam, Cheorun Jo & Dong U. Ahn
2.1 Summary 9
2.2 Theory of irradiation of foods 9
2.3 Irradiation equipment 15
2.4 Future role for irradiation in the preservation of foods 30
3 High-pressure processing of meat and meat products, 37Sandrine Guillou, Marion Lerasle, Hélène Simonin & Michel Federighi
3.1 Introduction 37
3.2 Theory of high-pressure preservation and decontamination of foods 38
3.3 High-pressure applications 55
3.4 High-pressure equipment 60
3.5 Future role for high pressure in the preservation and decontamination of foods 85
4 Electroprocessing of meat and meat products, 103Cristina Arroyo & James G. Lyng
4.1 Introduction to electroprocessing technologies 103
4.2 Non-thermal electroprocessing of meat 103
4.3 Thermal electroprocessing (i.e. electroheating) of meat 111
4.4 Future of electroprocessing of meat 124
4.5 Equipment suppliers 124
5 Application of infrared and light-based technologies to meat and meat products, 131Tatiana Koutchma
5.1 Introduction 131
5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132
5.3 Infrared radiation 133
5.4 Ultraviolet radiation 136
5.5 High-intensity light pulses 143
5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145
6 Ultrasound processing applications in the meat industry, 149N.N. Misra, Patrick J. Cullen & Brijesh K. Tiwari
6.1 Introduction 149
6.2 Fundamentals of ultrasound processing 150
6.3 Ultrasound processing equipment 153
6.4 Ultrasound for decontamination of meat 154
6.5 Applications of ultrasound in meat processing 155
6.6 Concluding remarks 165
7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171James R. Claus
7.1 Introduction 171
7.2 Applicability of hydrodynamic shock waves on meat and meat products 175
7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175
7.4 Advantages and disadvantages of hydrodynamic shock wave 180
7.5 Case studies: hydrodynamic shock wave treatment of meat products 185
7.6 Developmental advances in hydrodynamic shock wave equipment 193
7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203
8 Robotics in meat processing, 211Kompal Joshi, Tomas Norton, Jesús M. Frías & Brijesh K. Tiwari
8.1 Introduction 211
8.2 Application of robotics in meat processing 212
8.3 Mechatronic and robotic systems in the food industry 214
8.4 Case studies 218
8.5 Future role for robotics in the processing of meat and meat products 226
Part II: Novel Packaging and meat functionality9 Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems, 233Malco Cruz-Romero & Joseph P. Kerry
9.1 Introduction 233
9.2 Case-ready packaging 235
9.3 Theory of MAP/oxygen scavenging technology for meat products 253
9.4 Future role for novel packaging systems in the preservation of meat 258
10 Smart packaging solutions encompassing nanotechnology, 265Maeve Cushen & Enda J. Cummins
10.1 Introduction 265
10.2 Smart packaging 266
10.3 Conclusion 279
11 Probiotic functionality in meat, 285Muhammad Issa Khan, Cheorun Jo & Ubaid-ur-Rahman
11.1 Introduction 285
11.2 Ecology of gastrointestinal tract (GIT) 286
11.3 Identification of potential microorganisms 289
11.4 Selection of probiotics 290
11.5 Probiotic meat products 294
11.6 Functionality of probiotics 303
11.7 Disease prevention by probiotics 309
11.8 Role of probiotics in function food development 312
11.9 Conclusion 314
Part III: Assessment techniques for meat quality and safety
12 Rapid methods for microbial analysis of meat and meat products, 323Agapi Doulgeraki, Efstathios Panagou & George-John Nychas
12.1 Introduction 323
12.2 Theory of high rapid methods 325
12.3 Rapid method tools 330
12.4 Future role for rapid methods in foods safety 340
13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345Di Wu & Da-Wen Sun
13.1 Introduction 345
13.2 Hyperspectral techniques 347
13.3 Applications in evaluating quality and safety of meat and meat products 358
13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367
13.5 Conclusion 369
14 Online meat quality and compositional assessment techniques, 375Kumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry & Patrick J. Cullen
14.1 Summary 375
14.2 Introduction 375
14.3 In vivo methods of carcass evaluation 376
14.4 Post-mortem compositional analysis 383
14.5 Conclusions 386
15 Meat authenticity, 391Yan Zhao
15.1 Introduction 391
15.2 Theory of authenticity in the meat industry 391
15.3 Authenticity methods 398
15.4 Future role for authenticity in food 402
16 Regulation and legislative issues, 407Fiona Lalor & Patrick Wall
16.1 Introduction 407
16.2 Overview of principles of food regulation 408
16.3 Food safety regulation within the European Union 413
16.4 Meat inspection 416
16.5 Marketing challenges: reports of adverse health effects 421
16.6 Conclusion 423
Index, 427
