1st Edition

Advances in Meat Processing Technology

Edited By Alaa El-Din A. Bekhit Copyright 2017
    604 Pages 134 B/W Illustrations
    by CRC Press

    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.



    Meat Processing. Novel Decontamination Technologies. Grading System and Computer Applications. Automation in Meat Processing. High Pressure Processing (Engineering, and Impact on Meat Quality). Pulsed Electric field Processing. Irradiation. Ultrasound Applications. Electrical Stimulation. Accelerated Conditioning. Smart Stretching. Manipulation of Meat Structure: Use of Exogenous Enzymes to Tenderize the Meat. Manipulation of Meat Structure: Chemical Interventions to Tenderize the Meat. Manipulation of Meat Structure: Physical Interventions to Tenderize the Meat. Freezing/Thawing Technologies. Novel Systems for the Evaluation of Meat Quality. Raman. NIR/Light Based Methods. NMR Based Method. CT Scanning. Fresh Meat Color (Factors Affecting Fresh Meat Color and Color Measurements). Meat Texture Measurements. Meat Products. Use of Plants Material for the Production of Healthy Meat Products. Advances in Meat Fermentation. Processing of Ready to Eat Meat Products. The Use of Antioxidants to Control Meat Quality. Restructured Meat. Production of Bioactives from Meat and Meat By-Products. Processing of Dry and Fermented Meat Products. Advances in Meat Packaging. Evaluation of Meat Sensory Attributes.


    Alaa  El-Din  A.  Bekhit  (Aladin)  earned  his  PhD  in   biochemistry   from   Lincoln   University,   New   Zealand,  in  2004.  His  PhD  research  investigated  the  role  of  metmyoglobin-reducing  activity  in  the  maintenance of fresh meat color. He earned his MSc in food process engineering from the University of Reading, United Kingdom, in 1994.Dr. Bekhit is a senior lecturer at the Food Science Department,  University  of  Otago,  New  Zealand.  He  also  holds  an  honorary  distinguished  professor  post  in  the  Food  Science  and  Pharmacy  College,  Xinjiang Agricultural University; distinguished professor and distinguished supervi-sor at the Chinese Academy of Agricultural Sciences; honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and adjunct senior lecturer in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.He has been active in studying meat quality and muscle foods for 27 years. He pub-lished  more  than  110  research  articles,  16  review  articles,  and  25  book  chapters.  Dr. Bekhit led several major research projects funded by the meat industry in Australia and New Zealand that aimed at understanding biochemical pathways involved in meat tenderization and color stability. More recently, Dr. Bekhit and his team established novel  information  on  the  use  of  exogenous  proteases  and  pulsed  electric  field  in  meat tenderization through generous funding from Meat and Livestock Australia and Australian Meat Processor Corporation.