Emerging Technologies in Meat Processing (eBook)

Dr. Enda Cummins (BAgrSc MEngSc PhD) has worked in University College Dublin since completing his PhD in 2004. He has extensive experience with regard to food processing, food safety and risk assessment and has been involved in the safety evaluation of new technologies for use in the food industry. He has managed a number of research projects in relation to food safety, processing effects and traceability of foodstuffs. He lectures undergraduate and postgraduate courses in Product development, Food Physics (including novel processing and packaging techniques) and also in the area of Food Safety and Quantitative risk assessment. Dr Cummins is also the programme coordinator for the postgraduate Masters programme in Food Engineering (MEngSc) in the College of Engineering within UCD. He has published extensively in the area of food safety, including meat safety and quality aspects. Dr. James Lyng (BAgrSc PhD) is based at University College Dublin, and is a food scientist with extensive experience in the use of novel technologies for processing food and their impact on food quality and also the measurement of physical properties of foods which govern interaction between these technologies and the food product. He obtained his PhD degree in meat processing using high intensity low frequency ultrasound. Since 1997 Dr. Lyng has been a UCD lecturer delivering courses in Food Process Technology, Food Engineering and Food Physics. Dr. Lyng has an extensive range of publications in the measurement of electrical conductivity and dielectric properties which are both physical properties relevant to some of the technologies which will be covered in the proposed book.

List of Contributors

Chapter 1 Emerging Technologies in Meat Processing

Chapter 2 Irradiation of Meat and Meat Products

Chapter 3 High pressure processing of meat and meat products

Chapter 4 Electroprocessing of meat and meat products

Chapter 5 Application of Infrared and Light Based Technologies to Meat and Meat Products

Chapter 6 Ultrasound Processing Applications in the Meat Industry

Chapter 7 Application of hydrodynamic shock wave processing associated with meat and processed meat products

Chapter 8 Robotics in meat processing

Chapter 9 Packaging systems and materials used for raw and cooked meat products with particular emphasis on the use of oxygen scavenging systems

Chapter 10 Smart packaging solutions encompassing nanotechnology

Chapter 11 Probiotics functionality in meat

Chapter 12 Rapid methods for microbial analysis of meat and meat products

Chapter 13 The Use of Hyperspectral Techniques in Evaluating Quality and Safety of Meat and Meat Products

Chapter 14 On-line meat quality and compositional assessment techniques

Chapter 15 Meat Authenticity

Chapter 16 Regulation and legislative issues

Index