ADVANCED TECHNOLOGIES FOR MEAT PROCESSING
CONTENTS CHAPTER 1 BIOENGINEERING OF FARM ANIMALS: MEAT QUALITY AND SAFETY CHAPTER 2 GENE TECHNOLOGY FOR MEAT QUALITY CHAPTER 3 AUTOMATION FOR THE MODERN SLAUGHTERHOUSE CHAPTER 4 HOT-BONING OF MEAT: A NEW PERSPECTIVE CHAPTER 5 NEW SPECTROSCOPIC TECHNIQUES FOR ONLINE MONITORING OF MEAT QUALITY CHAPTER 6 REAL-TIME PCR FOR THE DETECTION OF PATHOGENS IN MEAT CHAPTER 7 MEAT DECONTAMINATION BY IRRADIATION CHAPTER 8 APPLICATION OF HIGH HYDROSTATIC PRESSURE TO MEAT AND MEAT PROCESSING CHAPTER 9 HYDRODYNAMIC PRESSURE PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY CHAPTER 10 FUNCTIONAL PROPERTIES OF BIOACTIVE PEPTIDES DERIVED FROM MEAT PROTEINS CHAPTER 11 NEW APPROACHES FOR THE DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS CHAPTER 12 PROCESSING OF NITRITE-FREE CURED MEATS CHAPTER 13 BIOCHEMICAL PROTEOLYSIS BASIS FOR IMPROVED PROCESSING OF DRY-CURED MEATS CHAPTER 14 VACUUM SALTING TREATMENT FOR THE ACCELERATED PROCESSING OF DRY-CURED HAM CHAPTER 15 THE USE OF BACTERIOCINS AGAINST MEAT-BORNE PATHOGENS CHAPTER 16 LATEST DEVELOPMENTS IN MEAT BACTERIAL STARTERS CHAPTER 17 MODIFIED ATMOSPHERE PACKAGING CHAPTER 18 PERSPECTIVES FOR THE ACTIVE PACKAGING OF MEAT PRODUCTS