Advanced Technologies For Meat Processing - Food Science and Technology
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Published By CRC Press

9781574445879, 9781420017311
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Hydrodynamic Pressure Processing to Improve Meat Quality and Safety

2006 ◽  
pp. 219-244
Author(s):  
Manan Sharma ◽  
Jitu Patel ◽  
Morse Solomon ◽  
Martha Liu ◽  
Brian Bowker
Keyword(s):  
Meat Quality ◽  
Hydrodynamic Pressure ◽  
Quality And Safety

New Approaches for the Development of Functional Meat Products

2006 ◽  
pp. 275-308 ◽  
Author(s):  
Milagro Reig ◽  
Fidel Toldrá ◽  
Francisco Jiménez-Colmenero
Keyword(s):  
Meat Products ◽  
New Approaches

Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham

2006 ◽  
pp. 353-369
Author(s):  
Raul Grau ◽  
José Barat ◽  
Pedro Fito ◽  
Amparo Chiralt
Keyword(s):  
Dry Cured Ham

Application of High Hydrostatic Pressure to Meat and Meat Processing

2006 ◽  
pp. 193-217
Author(s):  
Ken Kim ◽  
Atsushi Suzuki ◽  
Tadayuki Nishiumi ◽  
Yoshihide Ikeuchi ◽  
Hiroyuki Tanji
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Meat Processing
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