Sustainable Meat Production And Processing

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 274 pages
File Size : 55,6 Mb
Release : 2018-10-29
Category : Medical
ISBN : 9780128156889

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Sustainable Meat Production and Processing by Charis M. Galanakis Pdf

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Author : Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publisher : John Wiley & Sons
Page : 465 pages
File Size : 47,7 Mb
Release : 2012-02-08
Category : Technology & Engineering
ISBN : 9781118229231

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Organic Meat Production and Processing by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan Pdf

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publisher : John Wiley & Sons
Page : 621 pages
File Size : 42,8 Mb
Release : 2013-10-14
Category : Technology & Engineering
ISBN : 9781118634370

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Sustainable Food Processing by Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden Pdf

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.

Author : Harry Aiking,Joop de Boer,Johan Vereijken
Publisher : Springer Science & Business Media
Page : 256 pages
File Size : 43,6 Mb
Release : 2006-02-23
Category : Technology & Engineering
ISBN : 1402040628

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Sustainable Protein Production and Consumption: Pigs or Peas? by Harry Aiking,Joop de Boer,Johan Vereijken Pdf

Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.

Author : Bill Winders,Elizabeth Ransom
Publisher : MIT Press
Page : 265 pages
File Size : 42,6 Mb
Release : 2019-10-29
Category : Political Science
ISBN : 9780262537735

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Global Meat by Bill Winders,Elizabeth Ransom Pdf

The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders

Author : Bill Winders,Elizabeth Ransom
Publisher : MIT Press
Page : 265 pages
File Size : 46,6 Mb
Release : 2019-10-29
Category : Political Science
ISBN : 9780262355391

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Global Meat by Bill Winders,Elizabeth Ransom Pdf

The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders

Author : Raphaely, Talia
Publisher : IGI Global
Page : 411 pages
File Size : 53,5 Mb
Release : 2015-10-19
Category : Health & Fitness
ISBN : 9781466695542

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Impact of Meat Consumption on Health and Environmental Sustainability by Raphaely, Talia Pdf

Meat consumption impacts all aspects of human life and humanity?s long-term survival prospects. Despite this knowledge, society continues to ignore the negative impact of consuming meat, which include excessively high contributions to global greenhouse gas emissions, land and water pollution and depletion, antimicrobial resistance, and negative impacts on human health. Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage. Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find this text useful in furthering their research exposure to pertinent topics such as dietary recommendations for limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and the environmental impacts of meat consumption.

Author : World Health Organization
Publisher : World Health Organization
Page : 56 pages
File Size : 50,7 Mb
Release : 2023-07-10
Category : Medical
ISBN : 9789240074828

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Red and processed meat in the context of health and the environment by World Health Organization Pdf

There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and ensuring the welfare of workers and animals. In light of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition. This information brief synthesizes the evidence on the role of red and processed meat production and consumption in health and environmental outcomes, and in different social and political contexts. It does not give consumption recommendations, but, rather, represents the first stage in a scoping process that could lead to World Health Organization (WHO) guidance on the role of red and processed meat in healthy diets from sustainable food systems. This information brief may also be used to inform the development of commitments and policy action on climate change and food systems at the 28th Conference of the Parties of the United Nations Framework Convention on Climate Change (COP28) in late 2023 and beyond.

Author : Coad, L.,Fa, J.E.,Abernethy, K.,Van Vliet, N.,Santamaria, C.,Wilkie, D.,El Bizri, H.R.,Ingram, D.J.,Cawthorn, D-M.,Nasi, R.
Publisher : CIFOR
Page : 200 pages
File Size : 46,5 Mb
Release : 2019-01-30
Category : Electronic
ISBN : 9786023870837

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Towards a sustainable, participatory and inclusive wild meat sector by Coad, L.,Fa, J.E.,Abernethy, K.,Van Vliet, N.,Santamaria, C.,Wilkie, D.,El Bizri, H.R.,Ingram, D.J.,Cawthorn, D-M.,Nasi, R. Pdf

The meat of wild species, referred to in this report as ‘wild meat’, is an essential source of protein and a generator of income for millions of forest-living communities in tropical and subtropical regions. However, unsustainable harvest rates currently

Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
Publisher : Academic Press
Page : 236 pages
File Size : 40,8 Mb
Release : 2021-08-06
Category : Technology & Engineering
ISBN : 9780128232200

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Sustainable Production Technology in Food by Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba Pdf

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 358 pages
File Size : 46,5 Mb
Release : 2019-05-30
Category : Health & Fitness
ISBN : 9780128172865

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Proteins: Sustainable Source, Processing and Applications by Charis M. Galanakis Pdf

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Author : Enda J. Cummins,James G. Lyng
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 40,7 Mb
Release : 2016-11-18
Category : Technology & Engineering
ISBN : 9781118350775

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Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng Pdf

Meat is a global product, which is traded between regions,countries and continents. The onus is on producers, manufacturers,transporters and retailers to ensure that an ever-demandingconsumer receives a top quality product that is free fromcontamination. With such a dynamic product and market place, newinnovative ways to process, package and assess meat products arebeing developed. With ever increasing competition and tighter costmargins, industry has shown willingness to engage in seeking novelinnovative ways of processing, packaging and assessing meatproducts while maintaining quality and safetyattributes. This book provides a comprehensive overview on the application ofnovel processing techniques. It represents a standard referencebook on novel processing, packaging and assessment methods of meatand meat products. It is part of the IFST Advances in FoodScience book series.

Author : Nicolette Hahn Niman
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 54,8 Mb
Release : 2014
Category : Business & Economics
ISBN : 9781603585361

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Defending Beef by Nicolette Hahn Niman Pdf

"In Defending Beef, longtime vegetarian, environmental lawyer turned rancher Nicolette Hahn Niman dispels popular myths about how eating beef is bad for our bodies and planet. Grounded in empirical scientific data and with living examples from around the world, Hahn Niman builds a comprehensive argument that cattle can help build carbon-sequestering soils to mitigate climate change, enhance biodiversity, prevent desertification, and provide invaluable nutrition. While no single book can definitively answer the thorny question of how to feed the earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, cattle and beef can and must be part of the solution."--Back cover.

Author : United Nations Environment Programme. Division of Technology, Industry, and Economics
Publisher : UNEP/Earthprint
Page : 100 pages
File Size : 54,7 Mb
Release : 2000
Category : Slaughtering and slaughter-houses
ISBN : 9789280718447

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Cleaner Production Assessment in Meat Processing by United Nations Environment Programme. Division of Technology, Industry, and Economics Pdf

Author : Enda J. Cummins,James G. Lyng
Publisher : Wiley-Blackwell
Page : 448 pages
File Size : 44,7 Mb
Release : 2016-11-22
Category : Technology & Engineering
ISBN : 1118350782

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Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng Pdf

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes.' This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science'book series.'