Emerging Technologies in Meat Processing Production, Processing and Technology IFST Advances in Food Science Series

About the IFST Advances in Food Science Book Series, xiii

List of contributors, xv

1 Emerging technologies in meat processing, 1
Enda J. Cummins & James G. Lyng

1.1 Context and challenges 1

1.2 Book objective 2

1.3 Book structure 2

1.4 Conclusion 5

Part I: Novel processing techniques

2 Irradiation of meat and meat products, 9
Ki Chang Nam, Cheorun Jo & Dong U. Ahn

2.1 Summary 9

2.2 Theory of irradiation of foods 9

2.3 Irradiation equipment 15

2.4 Future role for irradiation in the preservation of foods 30

3 High-pressure processing of meat and meat products, 37
Sandrine Guillou, Marion Lerasle, Hélène Simonin & Michel Federighi

3.1 Introduction 37

3.2 Theory of high-pressure preservation and decontamination of foods 38

3.3 High-pressure applications 55

3.4 High-pressure equipment 60

3.5 Future role for high pressure in the preservation and decontamination of foods 85

4 Electroprocessing of meat and meat products, 103
Cristina Arroyo & James G. Lyng

4.1 Introduction to electroprocessing technologies 103

4.2 Non-thermal electroprocessing of meat 103

4.3 Thermal electroprocessing (i.e. electroheating) of meat 111

4.4 Future of electroprocessing of meat 124

4.5 Equipment suppliers 124

5 Application of infrared and light-based technologies to meat and meat products, 131
Tatiana Koutchma

5.1 Introduction 131

5.2 Theory of UV, IR, and high-intensity light pulse preservation of foods 132

5.3 Infrared radiation 133

5.4 Ultraviolet radiation 136

5.5 High-intensity light pulses 143

5.6 Future role for UV, IR, and high-intensity light pulses in the preservation of foods 145

6 Ultrasound processing applications in the meat industry, 149
N.N. Misra, Patrick J. Cullen & Brijesh K. Tiwari

6.1 Introduction 149

6.2 Fundamentals of ultrasound processing 150

6.3 Ultrasound processing equipment 153

6.4 Ultrasound for decontamination of meat 154

6.5 Applications of ultrasound in meat processing 155

6.6 Concluding remarks 165

7 Application of hydrodynamic shock wave processing associated with meat and processed meat products, 171
James R. Claus

7.1 Introduction 171

7.2 Applicability of hydrodynamic shock waves on meat and meat products 175

7.3 Approaches to the generation of hydrodynamic shock waves, and the theory and mode of action relative to muscle food applications 175

7.4 Advantages and disadvantages of hydrodynamic shock wave 180

7.5 Case studies: hydrodynamic shock wave treatment of meat products 185

7.6 Developmental advances in hydrodynamic shock wave equipment 193

7.7 Brief overview of available hydrodynamic shock wave equipment and manufacturers of hydrodynamic shock wave equipment 203

8 Robotics in meat processing, 211
Kompal Joshi, Tomas Norton, Jesús M. Frías & Brijesh K. Tiwari

8.1 Introduction 211

8.2 Application of robotics in meat processing 212

8.3 Mechatronic and robotic systems in the food industry 214

8.4 Case studies 218

8.5 Future role for robotics in the processing of meat and meat products 226

Part II: Novel Packaging and meat functionality

9 Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems, 233
Malco Cruz-Romero & Joseph P. Kerry

9.1 Introduction 233

9.2 Case-ready packaging 235

9.3 Theory of MAP/oxygen scavenging technology for meat products 253

9.4 Future role for novel packaging systems in the preservation of meat 258

10 Smart packaging solutions encompassing nanotechnology, 265
Maeve Cushen & Enda J. Cummins

10.1 Introduction 265

10.2 Smart packaging 266

10.3 Conclusion 279

11 Probiotic functionality in meat, 285
Muhammad Issa Khan, Cheorun Jo & Ubaid-ur-Rahman

11.1 Introduction 285

11.2 Ecology of gastrointestinal tract (GIT) 286

11.3 Identification of potential microorganisms 289

11.4 Selection of probiotics 290

11.5 Probiotic meat products 294

11.6 Functionality of probiotics 303

11.7 Disease prevention by probiotics 309

11.8 Role of probiotics in function food development 312

11.9 Conclusion 314

Part III: Assessment techniques for meat quality and safety

12 Rapid methods for microbial analysis of meat and meat products, 323
Agapi Doulgeraki, Efstathios Panagou & George-John Nychas

12.1 Introduction 323

12.2 Theory of high rapid methods 325

12.3 Rapid method tools 330

12.4 Future role for rapid methods in foods safety 340

13 The use of hyperspectral techniques in evaluating quality and safety of meat and meat products, 345
Di Wu & Da-Wen Sun

13.1 Introduction 345

13.2 Hyperspectral techniques 347

13.3 Applications in evaluating quality and safety of meat and meat products 358

13.4 Advantages and disadvantages of hyperspectral techniques in meat applications 367

13.5 Conclusion 369

14 Online meat quality and compositional assessment techniques, 375
Kumari Shikha Ojha, Brijesh K. Tiwari, Joseph P. Kerry & Patrick J. Cullen

14.1 Summary 375

14.2 Introduction 375

14.3 In vivo methods of carcass evaluation 376

14.4 Post-mortem compositional analysis 383

14.5 Conclusions 386

15 Meat authenticity, 391
Yan Zhao

15.1 Introduction 391

15.2 Theory of authenticity in the meat industry 391

15.3 Authenticity methods 398

15.4 Future role for authenticity in food 402

16 Regulation and legislative issues, 407
Fiona Lalor & Patrick Wall

16.1 Introduction 407

16.2 Overview of principles of food regulation 408

16.3 Food safety regulation within the European Union 413

16.4 Meat inspection 416

16.5 Marketing challenges: reports of adverse health effects 421

16.6 Conclusion 423

Index, 427

Dr. Enda Cummins (BAgrSc MEngSc PhD) has worked in University College Dublin since completing his PhD in 2004. He has extensive experience with regard to food processing, food safety and risk assessment and has been involved in the safety evaluation of new technologies for use in the food industry. He has managed a number of research projects in relation to food safety, processing effects and traceability of foodstuffs. He lectures undergraduate and postgraduate courses in Product development, Food Physics (including novel processing and packaging techniques) and also in the area of Food Safety and Quantitative risk assessment. Dr Cummins is also the programme coordinator for the postgraduate Masters programme in Food Engineering (MEngSc) in the College of Engineering within UCD. He has published extensively in the area of food safety, including meat safety and quality aspects.

Dr. James Lyng (BAgrSc PhD) is based at University College Dublin, and is a food scientist with extensive experience in the use of novel technologies for processing food and their impact on food quality and also the measurement of physical properties of foods which govern interaction between these technologies and the food product. He obtained his PhD degree in meat processing using high intensity low frequency ultrasound. Since 1997 Dr. Lyng has been a UCD lecturer delivering courses in Food Process Technology, Food Engineering and Food Physics. Dr. Lyng has an extensive range of publications in the measurement of electrical conductivity and dielectric properties which are both physical properties relevant to some of the technologies which will be covered in the proposed book.