Emerging Technologies in Meat Processing: Production, Processing and Technology

448 Pages·2016·10.48 MB·english

by  Enda J. Cummins

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Emerging Technologies in Meat Processing
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Emerging
Technologies in
Meat Processing
Production, Processing
and Technology
EDITED BY
Enda J. Cummins
UCDSchoolofBiosystemsandFoodEngineering,UniversityCollegeDublin,Ireland
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James G. Lyng
UCDSchoolofAgricultureandFoodScience,UniversityCollegeDublin,Ireland
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Thiseditionfirstpublished2017
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(cid:2) LibraryofCongressCataloging-in-PublicationData (cid:2)
Names:Cummins,EndaJohn,editor.|Lyng,G.James,editor.
Title:Emergingtechnologiesinmeatprocessing:production,processingandtechnology/[edited]by
EndaJohnCummins,JamesG.Lyng.
Description:Chichester,UK;Hoboken,NJ:JohnWiley&Sons,2017.|
Includesbibliographicalreferencesandindex.
Identifiers:LCCN2016025830|ISBN9781118350683(cloth)|ISBN9781118350775
(epub)
Subjects:LCSH:Meatindustryandtrade–Technologicalinnovations.|
Meat–Quality.|Food–Riskassessment.
Classification:LCCTS1960.E532017|DDC664/.9–dc23LCrecordavailableat
https://lccn.loc.gov/2016025830
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Coverimage:©sturti/Gettyimages
Setin9.5/13pt,MeridienLTStdbySPiGlobal,Chennai,India.
1 2017
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Contents
AbouttheIFSTAdvancesinFoodScienceBookSeries,xiii
Listofcontributors,xv
1 Emergingtechnologiesinmeatprocessing,1
EndaJ.Cummins&JamesG.Lyng
1.1 Contextandchallenges 1
1.2 Bookobjective 2
1.3 Bookstructure 2
1.4 Conclusion 5
Part I: Novel processing techniques
2 Irradiationofmeatandmeatproducts,9
KiChangNam,CheorunJo&DongU.Ahn
2.1 Summary 9
2.2 Theoryofirradiationoffoods 9
2.2.1 Formsofirradiation 9
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2.2.2 Modeofaction 12
2.2.3 Advantagesanddisadvantagesofirradiation 13
2.3 Irradiationequipment 15
2.3.1 Casestudies–irradiationoffoods 15
2.3.2 Briefoverviewofavailableirradiationequipments 17
2.3.3 Manufacturersofirradiationequipment 26
2.4 Futureroleforirradiationinthepreservationoffoods 30
2.4.1 Consumereducation 32
2.4.2 Useofirradiationasapartofhurdletechnology 32
2.4.3 Researchonthemechanismsandpreventionofquality
changesinirradiatedfoods 33
3 High-pressureprocessingofmeatandmeatproducts,37
SandrineGuillou,MarionLerasle,HélèneSimonin&MichelFederighi
3.1 Introduction 37
3.2 Theoryofhigh-pressurepreservationanddecontaminationof
foods 38
3.2.1 Whatisthemodeofactionwhenusedforpreservation
anddecontamination? 38
3.2.2 Influenceofhighpressureonmicrobialcontamination
ofmeat 39
3.2.3 Modificationofmeatinducedbyhighpressure 51
v
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vi Contents
3.2.4 Advantagesanddisadvantagesofhigh-pressure
preservationanddecontamination 55
3.3 High-pressureapplications 55
3.3.1 HPpasteurization 55
3.3.2 Sterilization–pressure-assistedthermalprocessing
(PATP)orpressure-assistedthermalsterilization(PATS) 58
3.3.3 Texturization 59
3.3.4 Freezing–thawing 59
3.4 High-pressureequipment 60
3.4.1 Casestudies–commercialapplicationofHHP-treated
meatproducts 60
3.4.2 High-pressurecarbondioxidedecontamination(HPCD) 74
3.4.3 Briefoverviewofavailablehigh-pressureequipment 82
3.4.4 Theprincipalcomponentsofhigh-pressureequipment 83
3.4.5 Compressionsystems 84
3.4.6 Manufacturersofhigh-pressureequipment 85
3.5 Futureroleforhighpressureinthepreservationand
decontaminationoffoods 85
3.5.1 Substitutionofthermaltreatmentsforhigh
value-addedandnewfunctionalproducts 85
3.5.2 Meattenderization 86
(cid:2) 3.5.3 CombinationofHPPandothertechnologies 87 (cid:2)
4 Electroprocessingofmeatandmeatproducts,103
CristinaArroyo&JamesG.Lyng
4.1 Introductiontoelectroprocessingtechnologies 103
4.2 Non-thermalelectroprocessingofmeat 103
4.2.1 Electricalstimulation 103
4.2.2 High-voltagepulsedelectricfields 105
4.3 Thermalelectroprocessing(i.e.electroheating)ofmeat 111
4.3.1 Heatingmechanisms 112
4.3.2 Historyofelectroprocessingofmeat 113
4.3.3 PhysicalpropertiesaffectingOH,RFandMWheating 116
4.3.4 Applicationsinmeatprocessing 120
4.4 Futureofelectroprocessingofmeat 124
4.5 Equipmentsuppliers 124
5 Applicationofinfraredandlight-basedtechnologiestomeatand
meatproducts,131
TatianaKoutchma
5.1 Introduction 131
5.2 TheoryofUV,IR,andhigh-intensitylightpulsepreservationof
foods 132
5.3 Infraredradiation 133
5.3.1 Modeofactionwhenusedforpreservation 134
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Contents vii
5.3.2 AdvantagesanddisadvantagesofIRradiation 134
5.3.3 Factorsaffectinginteractionbetweeninfraredradiation
andfood 135
5.3.4 Briefoverviewofavailableequipment 135
5.3.5 Casestudies–infraredheatingofmeats 136
5.3.6 Manufacturersofinfraredequipment 136
5.4 Ultravioletradiation 136
5.4.1 Modeofactionwhenusedforpreservation 136
5.4.2 AdvantagesanddisadvantagesofUVradiation 137
5.4.3 FactorsaffectinginteractionbetweenUVradiationand
materials 137
5.4.4 Briefoverviewofavailableequipment 138
5.4.5 Casestudies–UVinfoodpreservation 138
5.4.6 ManufacturersofUVgenerationequipment 142
5.5 High-intensitylightpulses 143
5.5.1 Modeofactionwhenusedforpreservation 143
5.5.2 Advantagesanddisadvantagesofhigh-intensitypulses 143
5.5.3 Factorsaffectinginteractionbetweenhigh-intensity
pulsesandmaterials 143
5.5.4 Casestudies–High-intensitylightpulsesinfood
preservation 144
(cid:2) 5.5.5 Briefoverviewofavailablehigh-intensitylightpulse (cid:2)
equipment 144
5.6 FutureroleforUV,IR,andhigh-intensitylightpulsesinthe
preservationoffoods 145
6 Ultrasoundprocessingapplicationsinthemeatindustry,149
N.N.Misra,PatrickJ.Cullen&BrijeshK.Tiwari
6.1 Introduction 149
6.2 Fundamentalsofultrasoundprocessing 150
6.3 Ultrasoundprocessingequipment 153
6.4 Ultrasoundfordecontaminationofmeat 154
6.5 Applicationsofultrasoundinmeatprocessing 155
6.5.1 Tenderizationofmeat 155
6.5.2 Curingandpicklingofmeat 156
6.5.3 Sausageproduction 160
6.5.4 Meatindustryeffluenttreatment 162
6.5.5 Meatcooking 163
6.5.6 Cleaning 164
6.6 Concludingremarks 165
7 Applicationofhydrodynamicshockwaveprocessingassociatedwith
meatandprocessedmeatproducts,171
JamesR.Claus
7.1 Introduction 171
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viii Contents
7.2 Applicabilityofhydrodynamicshockwavesonmeatandmeat
products 175
7.3 Approachestothegenerationofhydrodynamicshockwaves,
andthetheoryandmodeofactionrelativetomusclefood
applications 175
7.4 Advantagesanddisadvantagesofhydrodynamicshockwave 180
7.4.1 Advantagesofhydrodynamicshockwaveprocessing 181
7.4.2 Disadvantagesofhydrodynamicshockwaveprocessing 182
7.5 Casestudies:hydrodynamicshockwavetreatmentofmeat
products 185
7.5.1 Tenderness 185
7.5.2 Furtherprocessedmeats 190
7.5.3 Shelf-lifeandfoodsafety 191
7.6 Developmentaladvancesinhydrodynamicshockwave
equipment 193
7.7 Briefoverviewofavailablehydrodynamicshockwave
equipmentandmanufacturersofhydrodynamicshockwave
equipment 203
8 Roboticsinmeatprocessing,211
KompalJoshi,TomasNorton,JesúsM.Frías&BrijeshK.Tiwari
8.1 Introduction 211
(cid:2) 8.2 Applicationofroboticsinmeatprocessing 212 (cid:2)
8.2.1 Advantagesanddisadvantagesofroboticsformeat
processing 213
8.3 Mechatronicandroboticsystemsinthefoodindustry 214
8.3.1 Animalreception 214
8.3.2 Stunningandbleeding 214
8.3.3 Dressing,evisceration,cuttingandboning 215
8.3.4 Packaging 218
8.4 Casestudies 218
8.4.1 Automationinlambprocessing 218
8.4.2 Automationinpigprocessing 221
8.5 Futureroleforroboticsintheprocessingofmeatandmeat
products 226
Part II: Novel Packaging and meat functionality
9 Packagingsystemsandmaterialsusedformeatproductswith
particularemphasisontheuseofoxygenscavengingsystems,233
MalcoCruz-Romero&JosephP.Kerry
9.1 Introduction 233
9.2 Case-readypackaging 235
9.2.1 Benefitsofcase-readypackagingsystem 235
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Contents ix
9.2.2 Packagingrequirementsforcase-readymeatproducts 237
9.2.3 Productcharacteristicsassociatedwiththequalityof
case-readyMAPmeatproducts 240
9.2.4 GasesusedinMAPofmeatproducts 241
9.2.5 BriefoverviewofpackagingmaterialsusedinMAPfor
case-readymeatproducts 245
9.2.6 Packagingsystemsusedincase-readyMAPmeat
products 247
9.2.7 AdvantagesanddisadvantagesofMAPforcase-ready
meatproducts 249
9.2.8 BriefoverviewofpackagingequipmentusedforMAP
ofcase-readymeatproducts 249
9.2.9 Novelpackagingsystemsusedforcase-readyMAPmeat
products 251
9.3 TheoryofMAP/oxygenscavengingtechnologyformeatproducts 253
9.3.1 Commercialscavengingsystemsusedforcase-ready
meatpacks 256
9.4 Futurerolefornovelpackagingsystemsinthepreservationof
meat 258
10 Smartpackagingsolutionsencompassingnanotechnology,265
MaeveCushen&EndaJ.Cummins
(cid:2) 10.1 Introduction 265 (cid:2)
10.2 Smartpackaging 266
10.2.1 Theoryofsmartpackaging 266
10.2.2 Modesofaction 267
10.2.3 Improvedpackaging 267
10.2.4 Activepackaging 270
10.2.5 Intelligentpackaging 276
10.3 Conclusion 279
11 Probioticfunctionalityinmeat,285
MuhammadIssaKhan,CheorunJo&Ubaid-ur-Rahman
11.1 Introduction 285
11.2 Ecologyofgastrointestinaltract(GIT) 286
11.3 Identificationofpotentialmicroorganisms 289
11.4 Selectionofprobiotics 290
11.4.1 Safetyofhumanoriginprobiotics 292
11.4.2 Antibioticresistanceaspects 292
11.4.3 Physiologicalaspects 292
11.4.4 Technological/industrialaspects 293
11.4.5 Foodtechnology’sperspective 293
11.4.6 Problemsduringselectionofprobiotics 294
11.5 Probioticmeatproducts 294
11.5.1 Probioticsformeatproducts 295
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x Contents
11.5.2 Technologicalcharacteristicsofprobioticculturesfor
meatproducts 296
11.5.3 Physiologicalcharacteristicsofmeatprobiotics 298
11.5.4 Additionofprobioticculturesinfermentedmeat
products 300
11.5.5 Fermentedmeatasaprobioticproduct 300
11.6 Functionalityofprobiotics 303
11.6.1 Adhesionandsubsequentcolonization 304
11.6.2 Modulationofimmunesystem 305
11.6.3 Antagonismandcompetitiveinhibition 306
11.6.4 Antimutagenicityandanticarcinogenicity 307
11.7 Diseasepreventionbyprobiotics 309
11.7.1 Gastrointestinaldisorders 309
11.7.2 Cancer 310
11.7.3 Effectonbloodlipids 312
11.8 Roleofprobioticsinfunctionfooddevelopment 312
11.9 Conclusion 314
Part III: Assessment techniques for meat quality and safety
12 Rapidmethodsformicrobialanalysisofmeatandmeatproducts,323
(cid:2) AgapiDoulgeraki,EfstathiosPanagou&George-JohnNychas (cid:2)
12.1 Introduction 323
12.2 Theoryofhighrapidmethods 325
12.2.1 Modeofactionofrapidmethodsformicrobialquality 326
12.2.2 Advantagesanddisadvantagesofrapidmethods 326
12.2.3 Factorsaffectinginteractionbetweenrapidmethods
andmeatmatrix 328
12.3 Rapidmethodtools 330
12.3.1 Casestudies–rapidmethodsevaluationoffoods 330
12.3.2 Briefoverviewofavailablerapidmethods 331
12.3.3 Industryusageofrapidmethods 339
12.4 Futureroleforrapidmethodsinfoodssafety 340
13 Theuseofhyperspectraltechniquesinevaluatingqualityandsafetyof
meatandmeatproducts,345
DiWu&Da-WenSun
13.1 Introduction 345
13.2 Hyperspectraltechniques 347
13.2.1 Basicsofspectroscopy 347
13.2.2 Basicsofhyperspectralimaging 348
13.2.3 Hyperspectralacquisitionmodes 355
13.2.4 Terminology 357
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Contents xi
13.3 Applicationsinevaluatingqualityandsafetyofmeatandmeat
products 358
13.4 Advantagesanddisadvantagesofhyperspectraltechniquesin
meatapplications 367
13.4.1 Commonadvantagesofspectroscopyandhyperspectral
imaging 367
13.4.2 Commondisadvantagesofspectroscopyand
hyperspectralimaging 367
13.4.3 Advantagesofhyperspectralimagingoverspectroscopy 367
13.4.4 Limitationsofhyperspectralimaging 368
13.5 Conclusion 369
14 Onlinemeatqualityandcompositionalassessmenttechniques,375
KumariShikhaOjha,BrijeshK.Tiwari,JosephP.Kerry&PatrickJ.Cullen
14.1 Summary 375
14.2 Introduction 375
14.3 Invivomethodsofcarcassevaluation 376
14.3.1 X-ray-basedtechnologies 377
14.3.2 Nuclearmagneticresonanceandmagneticresonance
imaging 380
14.3.3 Ultrasound 381
(cid:2) 14.4 Post-mortemcompositionalanalysis 383 (cid:2)
14.4.1 Totalbodyelectricalconductivity 383
14.4.2 Videoimageanalysis 384
14.4.3 Opticalprobes 386
14.5 Conclusions 386
15 Meatauthenticity,391
YanZhao
15.1 Introduction 391
15.2 Theoryofauthenticityinthemeatindustry 391
15.2.1 Significanceoftheapplicationofauthenticity
techniquesonmeat 392
15.2.2 Contentofauthenticityofmeat 392
15.2.3 Factorsaffectingaccuracy 397
15.3 Authenticitymethods 398
15.3.1 Casestudies–authenticityapplicationsinmeat 398
15.3.2 Briefoverviewofauthenticityequipment 398
15.4 Futureroleforauthenticityinfood 402
16 Regulationandlegislativeissues,407
FionaLalor&PatrickWall
16.1 Introduction 407
16.2 Overviewofprinciplesoffoodregulation 408
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