Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product

2009

Scholarcy highlights

  • Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product
  • The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and BSE material that can be present either in meat or its derived products
  • The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life
  • The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field
  • This book is written by distinguished international contributors from 18 countries with excellent experience and reputation
  • Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos in Valencia, Spain

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