Meat Products Preservation
Natural and Non-Conventional Methods
Series: Methods and Protocols in Food Science;
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Product details:
- Publisher Springer US
- Date of Publication 30 April 2026
- ISBN 9781071650677
- Binding Hardback
- No. of pages174 pages
- Size 254x178 mm
- Language English
- Illustrations XIV, 174 p. 28 illus., 26 illus. in color. 700
Categories
Long description:
"
This book serves as a comprehensive guide to exploring innovative methods for preserving meat products. Chapters guide readers on natural and non-conventional methodologies, focusing on growing demand for more sustainable, chemical additives-free alternatives while ensuring the maintenance of nutritional value, and sensory attributes of these important food products. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Meat Products Preservation: Natural and Non-Conventional Methods aims to provide comprehensive insights into natural preservation techniques for meat products.
" MoreTable of Contents:
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Liposomal encapsulation of bioactive compounds using microfluidics for application in ham and sausage.- High-pressure application in ready-to-eat meat products (sliced ham, sliced dry-fermented sausages).- Ultrasound application in fresh beef.- UVC-LED application in chicken and fish-based products.- Pulsed light field application in meat and meat products.- Cold plasma application in meat and meat products.- Microwave applications in fish.- Supercritical carbon dioxide drying applied to meat and fish products.- Application of nanoemulsions of bioactive compounds in sausages and meat patties.- Method for immobilization of lactic acid bacteria for application in dry fermented meat products.- Method for Evaluation and Application of Antimicrobial Metabolites (nisin and É›-poly-L-lysine) in Cooked Sausage.- Method for producing edible coatings incorporated with antimicrobial compounds for application on meat products.- Validation of Bacteriophage Applications as Processing Aids in Fresh Meat Processing.- Method for direct application of polyphenols (phenolic acids and other polyphenolics) in fresh meat products. Application of red propolis extract in fresh lamb sausage.- Method for direct application of organic acids for decontamination of carcass and raw meat.- Combined methods application in fresh meat: active packaging.
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