Innovative Technologies for Meat Processing

Prof. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in Process Genius and Environment and in Biological Sciences at the National Polytechnic Institute of Toulouse (University of Toulouse, France) and in the Faculty of Sciences of Sfax (University of Sfax, Tunisia), respectively. He obtained his Master of Science (MSc) degree from the Higher Institute of Biotechnology of Monastir in Biological Sciences in 2005 and graduated in Biological Engineering from the National School of Engineers of Sfax in 2003. His research interests include the development of new healthier and functional foods, the use of agro‑food by‑products as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat products quality, and the application of chromatography and mass spectrometry techniques for food analysis.Dr. Tanmay Sarkar is currently working as a Lecturer of Food Processing Technology at the West Bengal State Council of Technical Education, India. In 2021, he obtained his Ph.D. at the Department of Food Technology and Biochemical Engineering from Jadavpur University in Kolkata, India. He completed his B.Tech. and M.Tech. in 2012 and 2014, respectively. Dr. Sarkar was awarded Best Paper Awards from various institutions, including HMR Institute of Technology and Management, School of Computer Science at the University of Petroleum & Energy Studies, and AISSMS Institute of Information Technology for his contribution to these research papers.

• Acknowledgement. Contributors. 1 Revolutionizing Meat Quality: Cutting‑Edge Biosensing Technologies and Omics Approaches for Next‑Generation Innovations. 2 Nanotechnology Applications in Meat Packaging. 3 Ethical Constraints of the Application of Nanobiotechnology‑Based Meat Products. 4 Techno‑Functional and Structural Engineering for Large‑Scale Cell‑Based Meat Production. 5 Consumer Preferences, Safety, and Legislation of Cultured Meat. 6 3D Food Printing in Cultured Meat as Proper Strategy for Enhancing Technological Properties during Meat Processing. 7 Risk Assessment of the Cultured Meat. 8 Machine Vision and Deep Learning in Meat Processing: Enhancing Precision, Safety, Efficiency, and Sustainability—A Comprehensive Survey. 9 Recent Trends on Protein Engineering and Polysaccharides in Meat Preservation and Processing. 10 Artificial Enzymes for Ensuring Meat Quality. 11 Integromics and Biological Mechanisms Understand to the Benefit of Processed Meat. 12 Advanced Technologies in the Processing of Textured Meat Analogs. 13 Nutritional Profile, Gastrointestinal Digestion, and Consumer Perception of Meat Analogs. 14 Regulatory Legislation and Framework on Meat Analogues. 15 Non-Conventional Microorganisms Producing Flavor Compounds and Metabolism Pathways. 16 Health‑Promoting Components and Potential Impacts on Gut Microbiota of Fermented Meat. Index.