Modern Food Processing: Techniques for Meat, Fish, and Plant-Based Foods

"Modern Food Processing: Techniques for Meat, Fish, and Plant-Based Foods" is an essential guide for anyone interested in the latest techniques and technologies used in food processing. This comprehensive book covers a range of topics, including meat processing, fish processing, and the production of plant-based alternatives. The book begins by exploring the fundamental principles of food processing, including food safety, quality control, and the latest advancements in processing technology.
It then delves into specific techniques for processing various types of meat, such as beef, pork, and poultry, covering topics such as slaughtering, deboning, and value-added processing. The section on fish processing is equally detailed, providing readers with an understanding of the unique considerations and techniques required for processing seafood products. This includes chapters on fish handling, filleting, and the production of value-added products such as surimi and fish sausages.
With the rise in popularity of plant-based diets, a significant portion of the book is dedicated to the processing of plant-based foods. This section covers a range of topics, from the extraction of plant proteins to the production of meat and dairy alternatives, providing readers with a comprehensive understanding of this rapidly growing industry. Throughout the book, the authors emphasize the importance of sustainability, efficiency, and food safety in modern food processing.
The book also includes case studies and examples from industry experts, offering valuable insights into the practical application of the techniques described. Whether you are a student studying food science or technology, a researcher developing new food processing methods, or a professional working in the food industry, "Modern Food Processing: Techniques for Meat, Fish, and Plant-Based Foods" offers a wealth of information and insights that will help you stay abreast of the latest advancements in this field.