Download Advances in Meat, Poultry and Seafood Packaging Ebook PDF

Advances in Meat, Poultry and Seafood Packaging

Advances in Meat, Poultry and Seafood Packaging
A Book

by Joseph P. Kerry

  • Publisher : Elsevier
  • Release : 2012-06-22
  • Pages : 720
  • ISBN : 0857095714
  • Language : En, Es, Fr & De
GET BOOK

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Production and Processing of Healthy Meat, Poultry and Fish Products

Production and Processing of Healthy Meat, Poultry and Fish Products
A Book

by A.M. Pearson,T.R. Dutson

  • Publisher : Springer
  • Release : 2012-11-26
  • Pages : 367
  • ISBN : 9781461284291
  • Language : En, Es, Fr & De
GET BOOK

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

HACCP in Meat, Poultry, and Fish Processing

HACCP in Meat, Poultry, and Fish Processing
A Book

by A. M. Pearson,T. R. Dutson

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 393
  • ISBN : 1461521491
  • Language : En, Es, Fr & De
GET BOOK

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

Packaging Technology

Packaging Technology
Fundamentals, Materials and Processes

by Anne Emblem

  • Publisher : Elsevier
  • Release : 2012-10-29
  • Pages : 600
  • ISBN : 0857095706
  • Language : En, Es, Fr & De
GET BOOK

Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students and experienced packaging professionals. Part one provides a context for the book, discussing fundamental issues relating to packaging such as its role in society and its diverse functions, the packaging supply chain and legislative, environmental and marketing issues. Part two reviews the principal packaging materials such as glass, metal, plastics, paper and paper board. It also discusses closures, adhesives and labels. The final part of the book discusses packaging processes, from design and printing to packaging machinery and line operations, as well as hazard and risk management in packaging. With its distinguished editors and expert contributors, Packaging technology is a standard text for the packaging industry. The book is designed both to meet the needs of those studying for the Diploma in Packaging Technology and to act as a comprehensive reference for packaging professionals. Provides the ideal introduction and reference for both students and experienced packaging professionals Examines fundamental issues relating to packaging, such as its role in society, its diverse functions, the packaging supply chain and legislative, environmental and marketing issues Reviews the principal packaging materials such as glass, metal, plastics, paper and paper board

Emerging Food Packaging Technologies

Emerging Food Packaging Technologies
Principles and Practice

by Kit L Yam,Dong Sun Lee

  • Publisher : Elsevier
  • Release : 2012-03-15
  • Pages : 512
  • ISBN : 0857095668
  • Language : En, Es, Fr & De
GET BOOK

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging. With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area. Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing
A Book

by Yesim Ozogul

  • Publisher : CRC Press
  • Release : 2019-09-04
  • Pages : 376
  • ISBN : 1000557014
  • Language : En, Es, Fr & De
GET BOOK

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-08
  • Pages : 1894
  • ISBN : 0128126884
  • Language : En, Es, Fr & De
GET BOOK

The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Production, Processing and Technology

by Enda J. Cummins,James G. Lyng

  • Publisher : John Wiley & Sons
  • Release : 2016-11-18
  • Pages : 448
  • ISBN : 1118350774
  • Language : En, Es, Fr & De
GET BOOK

Meat is a global product, which is traded between regions,countries and continents. The onus is on producers, manufacturers,transporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes. This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
A Book

by Leo M. L. Nollet

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 719
  • ISBN : 0470276541
  • Language : En, Es, Fr & De
GET BOOK

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
Safe and Sustainable Food Production

by Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar

  • Publisher : CRC Press
  • Release : 2020-05-27
  • Pages : 478
  • ISBN : 1000449017
  • Language : En, Es, Fr & De
GET BOOK

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Bioactive Food Packaging

Bioactive Food Packaging
Strategies, Quality, Safety

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2015-11-20
  • Pages : 474
  • ISBN : 160595117X
  • Language : En, Es, Fr & De
GET BOOK

Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their antioxidant and antimicrobial functions. Oxygen scavengers, plant extracts, essential oils, enzymes, phytochemicals, polysaccharides are investigated. Chapters discuss how bioactives are combined with packaging to suppress microbes and improve the quality of meat, seafood, dairy and cereal products. How bioactives affect packaging development, such as scale-up, fabrication and labeling is discussed, as are European and U.S. regulations.

Trends in Beverage Packaging

Trends in Beverage Packaging
Volume 16: The Science of Beverages

by Alexandru Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2019-08-10
  • Pages : 458
  • ISBN : 0128166843
  • Language : En, Es, Fr & De
GET BOOK

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing. Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices

Modified Atmosphere Packaging of Foods

Modified Atmosphere Packaging of Foods
Principles and Applications

by Dong Sun Lee

  • Publisher : John Wiley & Sons
  • Release : 2021-01-28
  • Pages : 448
  • ISBN : 1119530903
  • Language : En, Es, Fr & De
GET BOOK

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Active Antimicrobial Food Packaging

Active Antimicrobial Food Packaging
A Book

by Isıl Var,Sinan Uzunlu

  • Publisher : BoD – Books on Demand
  • Release : 2019-01-30
  • Pages : 104
  • ISBN : 1789850037
  • Language : En, Es, Fr & De
GET BOOK

Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Advances in Microbial Food Safety

Advances in Microbial Food Safety
A Book

by J Sofos

  • Publisher : Elsevier
  • Release : 2014-11-25
  • Pages : 444
  • ISBN : 1782421157
  • Language : En, Es, Fr & De
GET BOOK

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Improving Quality, Technologies and Health Benefits

by Wilhelm Holzapfel

  • Publisher : Elsevier
  • Release : 2014-09-20
  • Pages : 586
  • ISBN : 178242024X
  • Language : En, Es, Fr & De
GET BOOK

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Food Packaging

Food Packaging
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-09-14
  • Pages : 796
  • ISBN : 0128043733
  • Language : En, Es, Fr & De
GET BOOK

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
A Book

by Melvin A. Pascall,Jung H. Han

  • Publisher : John Wiley & Sons
  • Release : 2018-02-19
  • Pages : 320
  • ISBN : 111912686X
  • Language : En, Es, Fr & De
GET BOOK

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling
Information and Regulations

by Paul Berryman

  • Publisher : Elsevier
  • Release : 2014-12-03
  • Pages : 258
  • ISBN : 1782420932
  • Language : En, Es, Fr & De
GET BOOK

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
Improving Quality Throughout the Food Chain

by Montserrat Espiñeira,Francisco J Santaclara

  • Publisher : Woodhead Publishing
  • Release : 2016-06-18
  • Pages : 402
  • ISBN : 0081003218
  • Language : En, Es, Fr & De
GET BOOK

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world