Advanced_Technologies_For_Meat_Processing.pdf

A DVANCED

T ECHNOLOGIES

FOR M EAT

P ROCESSING

FOOD SCIENCE AND TECHNOLOGY

Editorial Advisory Board

Gustavo V. Barbosa-Cánovas Washington State University–Pullman

P. Michael Davidson University of Tennessee–Knoxville

Mark Dreher McNeil Nutritionals, New Brunswick, NJ

Richard W. Hartel University of Wisconsin–Madison

Lekh R. Juneja Taiyo Kagaku Company, Japan

Marcus Karel Massachusetts Institute of Technology

Ronald G. Labbe University of Massachusetts–Amherst

Daryl B. Lund University of Wisconsin–Madison

David B. Min The Ohio State University

Leo M. L. Nollet Hogeschool Gent, Belgium

Seppo Salminen University of Turku, Finland

John H. Thorngate III Allied Domecq Technical Services, Napa, CA

Pieter Walstra Wageningen University, The Netherlands

John R. Whitaker University of California–Davis

Rickey Y. Yada University of Guelph, Canada

T ECHNOLOGIES

FOR M EAT

P ROCESSING

Edited by

Leo M. L. Nollet

Fidel Toldrá

Boca Raton London New York

A CRC title, part of the Taylor & Francis imprint, a member of the

Taylor & Francis Group, the academic division of T&F Informa plc.

A DVANCED

Published in 2006 by

CRC Press

Taylor & Francis Group

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Boca Raton, FL 33487-2742

CRC Press is an imprint of Taylor & Francis Group

No claim to original U.S. Government works

Printed in the United States of America on acid-free paper

10987654321

International Standard Book Number-10: 1-57444-587-1 (Hardcover)

International Standard Book Number-13: 978-1-57444-587-9 (Hardcover)

Library of Congress Card Number 2005024763

This book contains information obtained from authentic and highly regarded sources. Reprinted material is

quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts

have been made to publish reliable data and information, but the author and the publisher cannot assume

responsibility for the validity of all materials or for the consequences of their use.

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Library of Congress Cataloging-in-Publication Data

Advanced technologies for meat processing / edited by Leo M. L. Nollet and Fidel Toldrá.

p. cm. -- (Food science and technology ; 158)

Includes bibliographical references and index.

ISBN-13: 978-1-57444-587-9 (alk. paper)

ISBN-10: 1-57444-587-1 (alk. paper)

1. Meat. 2. Meat industry and trade. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Food science

and technology (Taylor & Francis) ; 158

TS1960.A38 2006

664'.9--dc22

2005024763

Visit the Taylor & Francis Web site at

http://www.taylorandfrancis.com

Taylor & Francis Group

is the Academic Division of Informa plc.

and the CRC Press Web site at

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