Advanced Technologies for Meat Processing.9781574445879 Advanced technologies for meat processing. Ed. by Leo M. L. Nollet and Fidel Toldra. CRC (Cyclical Redundancy Checking) An error checking technique used to ensure the accuracy of transmitting digital data. The transmitted messages are divided into predetermined lengths which, used as dividends, are divided by a fixed divisor. / Taylor & Francis 2006 483 pages $159.95 Hardcover Food science and technology; 158 TS1960 This collection of 18 papers from international contributors reflects the latest developments in the quality, analysis and processing of meat and meat products. Topics include meat quality and safety in the case of bioengineered farm animals, gene technology for meat quality, hot-boning from a new perspective, new spectroscopic spec·tro·scope n. An instrument for producing and observing spectra. spec  tro·scop techniques for
online monitoring of meat quality, real-time polymerase chain reaction In Molecular Biology, real-time polymerase chain reaction, also called quantitative real time polymerase chain reaction (QRT-PCR) or kinetic polymerase chain reaction for the detection of pathogens, meat decontamination decontamination /de·con·tam·i·na·tion/ (de?kon-tam-i-na´shun) the freeing of a person or object of some contaminating substance, e.g., war gas, radioactive material, etc. de·con·tam·i·na·tion n. by irradiation, application of high hydrostatic pressure to meat and meat processing, functional properties of bioactive peptides derived from meat protein, new approaches for the development of products, a biochemical proteolysis proteolysis Process in which a protein is broken down partially, into peptides, or completely, into amino acids, by proteolytic enzymes, present in bacteria and in plants but most abundant in animals. basis for improved processing of dry-cured meats, vacuum salting treatment for accelerated processing of dry-cured ham, the use of bacteriocins against meat-borne pathogens, meat bacterial starters, modified atmosphere packaging and perspectives for the active packaging of meat products. ([c]20062005 Book News, Inc., Portland, OR) |
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