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商品詳細
Advances in Sustainable Meat Technology: Engineering, Quality, and Safety.
・ISBN 978-1-041-17414-1 hard GB£ 235.00
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| 著者・編者 | Smaoui, Slim / Vakalopoulos, Angelos / Varzakas, Theodoros (eds.), |
|---|---|
| シリーズ | (Contemporary Food Engineering) |
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2026 |
| ページ数 | 872 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-64901＞ |
解説
This book explores the intersection of innovation and bioprocess technology in meat products and byproducts, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.
It begins with an insightful overview of the chemistry, microbiology, structure, and composition of meat. From there, it delves into a wide range of emerging technologies, including state-of-the-art machinery, data analytics for postharvest quality management, and engineering approaches for the safety and preservation of meat. The second part of the book focuses on recent developments in meat products and byproducts, highlighting cutting-edge innovations in the field.
Advances in Sustainable Meat Technology: Engineering, Quality, and Safety also addresses the growing importance of circular economy principles and the sustainability impact of meat waste. It discusses sustainable supply chain practices, adaptation strategies, and new technologies such as cultured meat