Analysis of contemporary meat and meat products’ processing methods

Meat and Meat Products

High Pressure Processing of Meat, Meat Products and Seafood

High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cur...

Estimating Proportion of Meat and Validating Results of Meat Products Using Histochemistry and Image Analysis in Meat Products of Hamadan City, Iran

Background and Objectives: Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis. Materials and Methods:  Totally, 50 sausage samples (27 sausages and 23 B...

PSA-Processing & Products: Meat Quality

Lighting programs that provide longer daylength as a broiler ages reduce the incidence of ascites and sudden death syndrome. Birds given this type of program often have an increased incidence of carcass scratches due to increased bird activity. The turkey industry uses microwave technology to restrict claw growth and reduce carcass scratches. One concern is that the treatment may reduce bird gr...

Animal meat products, processing and the consumer.

Changes in consumer demand for meat are part of changing life-styles caused by technical and economic developments. The increasing application of technology to procurement, manufacture and distribution has provided a range of meat products of unprecedented variety and quality. The species acceptable as meat are limited by tradition, but they are becoming increasingly interchanged as sources of ...