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Application of Hydrodynamic Shock Wave Processing Associated with Meat and Processed Meat Products by James R. Claus is a book available to read on EtoBox.

What is Application of Hydrodynamic Shock Wave Processing Associated with Meat and Processed Meat Products about?

Meat is globally traded commodity where efficiency, safety and quality are constantly being scrutinised and reviewed. Increasing market demands and greater consumer product awareness have focused industrial attention towards optimising production efficiency while maintaining product traceability, quality and safety. To meet this challenge, meat processors are seeking new innovative ways to process, package and assess meat products without compromising meat safety or quality. There is also a greater commercial awareness of the potential for novel processing techniques in industrial settings, though their adoption largely remains in its infancy in the commercial environment. The adoption of such novel, sustainable, innovation processing solutions capable of producing high-quality microbiologically safe products is essential for the future growth and advancement of this sector. In this book, world's leading contributors provide their insight into the most promising Emerging Technologies in Meat Processing and provide comprehensive coverage of novel processing, packaging and assessment methods for meat and meat products. Topics covered include processing techniques (including, irradiat

Author

James R. Claus

Publisher

Wiley & Sons, Limited, John

Published

2016

Language

EN

ISBN

9781118350775

Subjects

Technology, Stem