Meat Preservation and Packaging Techniques

Häftad, Engelska, 2026

1 741 kr

Kommande

Beskrivning

Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.

Covers conventional chemical and physical methods for meat preservation
Introduces bio preservation using natural products derived from plants, microbes, and marine derivatives
Discusses novel nanotechnologies for meat preservation and novel biopolymer-based edible coatings/films with bioactive components
Introduces the application of smart labels for monitoring meat quality and safety

Produktinformation

Utgivningsdatum:2026-09-01
Mått:152 x 229 x undefined mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Antal sidor:370
Förlag:Elsevier Science
ISBN:9780443404252

Utforska kategorier

Designböcker inom Kultur
Teknik: allmänt inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).

Innehållsförteckning

1. Major causes of meat and meat products spoilage during processing, transportation and storage2. Conventional chemical and physical techniques for meat preservation3. Conventional packaging formats in meat preservation4. Novel emerging non-thermal processing techniques for meat preservation5. Plant-based essential oils and their main components are promising alternatives in meat preservation6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites7. Marine derivatives for meat preservation8. Nanoparticles in meat intelligent packaging9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation10. Smart label for monitoring food safety and quality: the new strategy of meat packaging