Meat Quality Analysis

Meat Quality Analysis
Author: Ashim Kumar Biswas,Prabhat Mandal
Publsiher: Academic Press
Total Pages: 458
Release: 2019-08-21
ISBN 10: 0128192348
ISBN 13: 9780128192344
Language: EN, FR, DE, ES & NL

Meat Quality Analysis Book Review:

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Analytical Techniques in Meat Science

Analytical Techniques in Meat Science
Author: Taylor & Francis Group,V V Kulkarni,P S Girish,S B Barbuddhe,B M Naveena,M Muthukumar
Publsiher: CRC Press
Total Pages: 278
Release: 2021-11-18
ISBN 10: 9781032138015
ISBN 13: 1032138017
Language: EN, FR, DE, ES & NL

Analytical Techniques in Meat Science Book Review:

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers, students, teachers, laboratory staff etc. It covers techniques for physico-chemical analysis, species identification and microbiological examination of meat. Also, it contains the latest biotechnological and proteomic techniques for meat quality evaluation. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph Kerry,D.A. Ledward
Publsiher: CRC Press
Total Pages: 500
Release: 2009-02-03
ISBN 10: 9781420077902
ISBN 13: 1420077902
Language: EN, FR, DE, ES & NL

Improving the Sensory and Nutritional Quality of Fresh Meat Book Review:

A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products
Author: Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
Publsiher: Woodhead Publishing
Total Pages: 254
Release: 2022-01-26
ISBN 10: 0323903185
ISBN 13: 9780323903189
Language: EN, FR, DE, ES & NL

Sensory Analysis for the Development of Meat Products Book Review:

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products

Meat Processing

Meat Processing
Author: Joseph P. Kerry,John F. Kerry,David Ledward
Publsiher: Elsevier
Total Pages: 480
Release: 2002-09-06
ISBN 10: 1855736667
ISBN 13: 9781855736665
Language: EN, FR, DE, ES & NL

Meat Processing Book Review:

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Microbiological Analysis of Red Meat Poultry and Eggs

Microbiological Analysis of Red Meat  Poultry and Eggs
Author: G Mead
Publsiher: Woodhead Publishing
Total Pages: 364
Release: 2006-11-30
ISBN 10: 1845692519
ISBN 13: 9781845692513
Language: EN, FR, DE, ES & NL

Microbiological Analysis of Red Meat Poultry and Eggs Book Review:

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Reviews key issues in food microbiology Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens Includes chapters on the validation on analytical methods and quality assurance in the laboratory

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Author: Enda J. Cummins,James G. Lyng
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2016-11-18
ISBN 10: 1118350766
ISBN 13: 9781118350768
Language: EN, FR, DE, ES & NL

Emerging Technologies in Meat Processing Book Review:

Meat is a global product, which is traded between regions,countries and continents. The onus is on producers, manufacturers,transporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes. This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 719
Release: 2008-02-28
ISBN 10: 0470276541
ISBN 13: 9780470276549
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
Author: C. Lazzaroni,S. Gigli,D. Gabina
Publsiher: Wageningen Academic Publishers
Total Pages: 228
Release: 2007-08-10
ISBN 10: 9086860222
ISBN 13: 9789086860227
Language: EN, FR, DE, ES & NL

Evaluation of carcass and meat quality in ruminants Book Review:

Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability.This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented.

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality
Author: N.C. Basantia,Leo M.L. Nollet,Mohammed Kamruzzaman
Publsiher: CRC Press
Total Pages: 284
Release: 2018-11-16
ISBN 10: 1351805959
ISBN 13: 9781351805957
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging Analysis and Applications for Food Quality Book Review:

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and/or prediction processes. Features Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data Describes the different approaches used during image acquisition, data collection, and visualization The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 448
Release: 2009-03-05
ISBN 10: 9780080920870
ISBN 13: 008092087X
Language: EN, FR, DE, ES & NL

Infrared Spectroscopy for Food Quality Analysis and Control Book Review:

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. *Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control *Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application *Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Handbook of Meat and Meat Processing Second Edition

Handbook of Meat and Meat Processing  Second Edition
Author: Y. H. Hui
Publsiher: CRC Press
Total Pages: 1000
Release: 2012-01-11
ISBN 10: 1439836833
ISBN 13: 9781439836835
Language: EN, FR, DE, ES & NL

Handbook of Meat and Meat Processing Second Edition Book Review:

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Pork

Pork
Author: Paulo E.S. Munekata,Mirian Pateiro,Daniel Franco,José M. Lorenzo
Publsiher: CRC Press
Total Pages: 478
Release: 2021-09-02
ISBN 10: 1000428362
ISBN 13: 9781000428360
Language: EN, FR, DE, ES & NL

Pork Book Review:

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

New Aspects of Meat Quality

New Aspects of Meat Quality
Author: Peter P. Purslow
Publsiher: Woodhead Publishing
Total Pages: 744
Release: 2017-03-22
ISBN 10: 0081006004
ISBN 13: 9780081006009
Language: EN, FR, DE, ES & NL

New Aspects of Meat Quality Book Review:

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

Quality Attributes and their Measurement in Meat Poultry and Fish Products

Quality Attributes and their Measurement in Meat  Poultry and Fish Products
Author: A. M. Pearson
Publsiher: Springer
Total Pages: 505
Release: 2013-11-09
ISBN 10: 146152167X
ISBN 13: 9781461521679
Language: EN, FR, DE, ES & NL

Quality Attributes and their Measurement in Meat Poultry and Fish Products Book Review:

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

Meat Quality

Meat Quality
Author: Wieslaw Przybylski, PhD,David Hopkins, PhD
Publsiher: CRC Press
Total Pages: 472
Release: 2015-12-01
ISBN 10: 1498766676
ISBN 13: 9781498766678
Language: EN, FR, DE, ES & NL

Meat Quality Book Review:

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality
Author: G Mead
Publsiher: Woodhead Publishing
Total Pages: 400
Release: 2004-06-15
ISBN 10: 9781855737273
ISBN 13: 1855737272
Language: EN, FR, DE, ES & NL

Poultry Meat Processing and Quality Book Review:

Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2012-05-29
ISBN 10: 1118352459
ISBN 13: 9781118352458
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Quality and Grading of Carcasses of Meat Animals

Quality and Grading of Carcasses of Meat Animals
Author: S. Morgan Jones
Publsiher: CRC Press
Total Pages: 240
Release: 1995-05-01
ISBN 10: 9780849350238
ISBN 13: 0849350239
Language: EN, FR, DE, ES & NL

Quality and Grading of Carcasses of Meat Animals Book Review:

Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals

Robotics in Meat Fish and Poultry Processing

Robotics in Meat  Fish and Poultry Processing
Author: K. Khodabandehloo
Publsiher: Springer Science & Business Media
Total Pages: 214
Release: 2012-12-06
ISBN 10: 1461521297
ISBN 13: 9781461521297
Language: EN, FR, DE, ES & NL

Robotics in Meat Fish and Poultry Processing Book Review:

The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment. Clearly the poten tial is high. This book aims to provide the reader with the state of robotic technology currently under development. For the first time a series of chapters, written by leading international authors, brings together a range of topics in robotics as applicable to meat, fish and poultry processing. The contents will interest researchers, managers, manufacturing engin eers, consultants and students. Manufacturers and suppliers of robotic technology or food machinery are strongly recommended to examine the content and exploit the potential benefits described. The co-operation and indeed the full active involvement of research establishments, manufac turers and food producers in teams, is essential in order to achieve the maximum use of robotics.