Sustainable Meat Production and Processing

Sustainable Meat Production and Processing

Provides current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals, and producers.

The 12 most trending topics of sustainable meat processing and meat by-products management are included, such as advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.

Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.

Analyzes the role of novel technologies for sustainable meat processing

Covers how to maintain sustainability and achieve high levels of meat quality and safety

Presents solutions to improve productivity and environmental sustainability

Takes a proteomic approach to characterize the biochemistry of meat quality defects