£128.00

CRC Press Non-Thermal Processing for Meat, Fish and Poultry

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£128.00 £121.60 £124.16 £126.72 £129.28 £131.84 £134.40 24 March 2026 01 April 2026 10 April 2026 18 April 2026 27 April 2026

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35 days 0 9 18 26 35 £128 Days at Price

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Most common price: £128 (35 days, 100.0%)

Price range: £128 - £128

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Description

Meat, fish, and poultry products are valued for their nutritional profiles and sensory characteristics. However, these items are highly perishable, requiring effective preservation methods to maintain stability. While traditional thermal heat processing has been the standard for extending shelf life, these methods often lead to undesirable changes in organoleptic qualities. Traditional heating can cause the denaturation of high-quality animal proteins and the degradation of essential nutritional components. This book by CRC Press addresses these challenges by exploring non-thermal processing technologies. It provides a deep look into methods designed to extend product stability without the drawbacks associated with conventional heat treatments. This resource is essential for professionals looking to maintain the quality, texture, and nutritional integrity of animal-based food products while ensuring safety and stability in the food industry.

Key Features

Explores alternatives to traditional thermal methods to prevent the degradation of nutritional components in meat and poultry.

Addresses the preservation of organoleptic characteristics to ensure food quality remains high after processing.

Provides insights into maintaining the quality of animal proteins by avoiding heat-induced denaturation.

Focuses on extending the stability of highly perishable fish, meat, and poultry products.

Offers technical knowledge for the food industry to improve processing methods for animal-based products.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
02 October 2023
Listed Since
14 March 2023

Barcode

No barcode data available

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