Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2018-10-29
ISBN 10: 0128156880
ISBN 13: 9780128156889
Language: EN, FR, DE, ES & NL

Sustainable Meat Production and Processing Book Review:

Sustainable Meat Production and Processing presents 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, as are 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

Organic Meat Production and Processing

Organic Meat Production and Processing
Author: Steven C. Ricke
Publsiher: John Wiley & Sons
Total Pages: 444
Release: 2012-05-01
ISBN 10: 0813821266
ISBN 13: 9780813821269
Language: EN, FR, DE, ES & NL

Organic Meat Production and Processing Book Review:

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence of residue is certain, but the effect of organic farming on qualitative characteristics of the products is unknown. Substantial growth in organic food sales of all categories has occurred in recent years and certified organic food production has evolved into a highly regulated industry in the European Union, the United States, Canada, Japan and many other countries. "Organic Meat Production and Processing" examines in detail the challenges of production, processing and food safety of organic meat. The editors and an international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are incidences of food borne pathogens in organic beef, swine, poultry, and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. This book serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Sustainable Production Technology in Food

Sustainable Production Technology in Food
Author: Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publsiher: Academic Press
Total Pages: 234
Release: 2021-08-16
ISBN 10: 012823220X
ISBN 13: 9780128232200
Language: EN, FR, DE, ES & NL

Sustainable Production Technology in Food Book Review:

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food production and sustainability Closes the gap between the recent technological advances in sustainability by focusing on the food production system

Organic Meat Production and Processing

Organic Meat Production and Processing
Author: Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2012-02-08
ISBN 10: 1118229231
ISBN 13: 9781118229231
Language: EN, FR, DE, ES & NL

Organic Meat Production and Processing Book Review:

Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues for organically raised and processed meat animals.Processing, sensory and human health aspects are covered in detail,as are the incidences of foodborne pathogens in organic beef,swine, poultry and other organic meat species. The book concludesby describing pre-harvest control measures for assuring the safetyof organic meats. Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.

Sustainable Fish Production and Processing

Sustainable Fish Production and Processing
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 342
Release: 2021-09-23
ISBN 10: 0323859267
ISBN 13: 9780323859264
Language: EN, FR, DE, ES & NL

Sustainable Fish Production and Processing Book Review:

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry. Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels. Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products

Proteins Sustainable Source Processing and Applications

Proteins  Sustainable Source  Processing and Applications
Author: Charis Galanakis
Publsiher: Academic Press
Total Pages: 358
Release: 2019-06
ISBN 10: 9780128166956
ISBN 13: 0128166959
Language: EN, FR, DE, ES & NL

Proteins Sustainable Source Processing and Applications Book Review:

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so as to meet the needs of chemists, food scientists, and technologists, new product developers, and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, sustainable processes and sustainable protein consumption, and analyzes the potentiality of already commercialized processes and products.Proteins: Sustainable Source, Processing and Applications is an integral resource that supports the current applications of proteins in the food industry as well as those that are under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Defending Beef

Defending Beef
Author: Nicolette Hahn Niman
Publsiher: Chelsea Green Publishing
Total Pages: 274
Release: 2014
ISBN 10: 1603585362
ISBN 13: 9781603585361
Language: EN, FR, DE, ES & NL

Defending Beef Book Review:

For decades it has been nearly universal dogma among environmentalists that livestock--goats, sheep, and others, but especially cattle--are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. The UN's Food and Agriculture Organization bolstered the credibility of this notion with its 2007 report that declared livestock to be the single largest contributor to human-generated climate-change emissions. But is the matter really so clear cut? Hardly. In her new book, Defending Beef, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight livestock can actually play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. She shows how dispersed, grass-based, smaller-scale farms can and should become the basis for American food production. And while no single book could definitively answer the thorny question of how to feed the Earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, livestock can and must be part of the solution.

Towards a sustainable participatory and inclusive wild meat sector

Towards a sustainable  participatory and inclusive wild meat sector
Author: Coad, L.,Fa, J.E.,Abernethy, K.,Van Vliet, N.,Santamaria, C.,Wilkie, D.,El Bizri, H.R.,Ingram, D.J.,Cawthorn, D-M.,Nasi, R.
Publsiher: CIFOR
Total Pages: 200
Release: 2019-01-30
ISBN 10: 602387083X
ISBN 13: 9786023870837
Language: EN, FR, DE, ES & NL

Towards a sustainable participatory and inclusive wild meat sector Book Review:

The meat of wild species, referred to in this report as ‘wild meat’, is an essential source of protein and a generator of income for millions of forest-living communities in tropical and subtropical regions. However, unsustainable harvest rates currently

Cleaner Production Assessment in Meat Processing

Cleaner Production Assessment in Meat Processing
Author: Anonim
Publsiher: UNEP/Earthprint
Total Pages: 83
Release: 2000
ISBN 10: 9280718444
ISBN 13: 9789280718447
Language: EN, FR, DE, ES & NL

Cleaner Production Assessment in Meat Processing Book Review:

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Author: Enda J. Cummins
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2016-12-19
ISBN 10: 1118350685
ISBN 13: 9781118350683
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-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Sustainable Food Processing

Sustainable Food Processing
Author: Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2013-10-14
ISBN 10: 1118634373
ISBN 13: 9781118634370
Language: EN, FR, DE, ES & NL

Sustainable Food Processing Book Review:

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Meat Processing Technology for Small to Medium scale Producers

Meat Processing Technology for Small  to Medium scale Producers
Author: Gunter Heinz
Publsiher: Unknown
Total Pages: 455
Release: 2007
ISBN 10: 9789747946994
ISBN 13: 9747946998
Language: EN, FR, DE, ES & NL

Meat Processing Technology for Small to Medium scale Producers Book Review:

Environmentally Sustainable Livestock Production

Environmentally Sustainable Livestock Production
Author: Ilkka Leinonen
Publsiher: MDPI
Total Pages: 290
Release: 2019-01-25
ISBN 10: 3038975524
ISBN 13: 9783038975526
Language: EN, FR, DE, ES & NL

Environmentally Sustainable Livestock Production Book Review:

This book is a printed edition of the Special Issue "Environmentally Sustainable Livestock Production" that was published in Sustainability

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Sustainable Protein Production and Consumption Pigs or Peas

Sustainable Protein Production and Consumption  Pigs or Peas
Author: Harry Aiking,Joop de Boer,Johan Vereijken
Publsiher: Springer Science & Business Media
Total Pages: 229
Release: 2006-02-23
ISBN 10: 9781402040627
ISBN 13: 1402040628
Language: EN, FR, DE, ES & NL

Sustainable Protein Production and Consumption Pigs or Peas Book Review:

Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.

Achieving sustainable production of poultry meat Volume 1

Achieving sustainable production of poultry meat Volume 1
Author: Steven C. Ricke
Publsiher: Burleigh Dodds Science Publishing
Total Pages: 502
Release: 2017-01-01
ISBN 10: 1786760649
ISBN 13: 9781786760647
Language: EN, FR, DE, ES & NL

Achieving sustainable production of poultry meat Volume 1 Book Review:

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Impact of Meat Consumption on Health and Environmental Sustainability

Impact of Meat Consumption on Health and Environmental Sustainability
Author: Raphaely, Talia
Publsiher: IGI Global
Total Pages: 411
Release: 2015-10-19
ISBN 10: 1466695544
ISBN 13: 9781466695542
Language: EN, FR, DE, ES & NL

Impact of Meat Consumption on Health and Environmental Sustainability Book Review:

Meat consumption impacts all aspects of human life and humanity?s long-term survival prospects. Despite this knowledge, society continues to ignore the negative impact of consuming meat, which include excessively high contributions to global greenhouse gas emissions, land and water pollution and depletion, antimicrobial resistance, and negative impacts on human health. Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage. Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find this text useful in furthering their research exposure to pertinent topics such as dietary recommendations for limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and the environmental impacts of meat consumption.

Lawrie s Meat Science

Lawrie s Meat Science
Author: Fidel Toldra
Publsiher: Woodhead Publishing
Total Pages: 892
Release: 2022-09-08
ISBN 10: 0323984533
ISBN 13: 9780323984539
Language: EN, FR, DE, ES & NL

Lawrie s Meat Science Book Review:

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

Animals as Food

Animals as Food
Author: Amy J. Fitzgerald
Publsiher: MSU Press
Total Pages: 210
Release: 2015-07-01
ISBN 10: 1628952342
ISBN 13: 9781628952346
Language: EN, FR, DE, ES & NL

Animals as Food Book Review:

Every day, millions of people around the world sit down to a meal that includes meat. This book explores several questions as it examines the use of animals as food: How did the domestication and production of livestock animals emerge and why? How did current modes of raising and slaughtering animals for human consumption develop, and what are their consequences? What can be done to mitigate and even reverse the impacts of animal production? With insight into the historical, cultural, political, legal, and economic processes that shape our use of animals as food, Fitzgerald provides a holistic picture and explicates the connections in the supply chain that are obscured in the current mode of food production. Bridging the distance in animal agriculture between production, processing, consumption, and their associated impacts, this analysis envisions ways of redressing the negative effects of the use of animals as food. It details how consumption levels and practices have changed as the relationship between production, processing, and consumption has shifted. Due to the wide-ranging questions addressed in this book, the author draws on many fields of inquiry, including sociology, (critical) animal studies, history, economics, law, political science, anthropology, criminology, environmental science, geography, philosophy, and animal science.

Saving Food

Saving Food
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 426
Release: 2019-06-01
ISBN 10: 0128157097
ISBN 13: 9780128157091
Language: EN, FR, DE, ES & NL

Saving Food Book Review:

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions