Advanced Technologies for Meat Processing

Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters.

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. He has retired from the food science faculty of University College Ghent, Belgium. Dr. Nollet is the editor and associate editor of numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first and second edition of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press). Fidel Toldra earned a bachelor’s degree in chemistry in 1980, a high degree in food technology in 1981, and a Ph.D. in chemistry in 1984. He is research professor and head of the Laboratory of Meat Science at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain. He is also associate professor of food technology at the Polytechnical University of Valencia. Professor Toldra has received several awards such as the 2002 International Prize for Meat Science and Technology. He has authored and coauthored many book chapters, research articles, and patents. He has authored one book and coedited nine others. Professor Toldra is the editor of the journal Trends in Food Science and technology, editor-in-chief of the new journal Current Nutrition & Food Science, and a member of the editorial boards of Meat Science, Food Chemistry, and Journal of Muscle Foods.