Sustainable Meat Production and Processing

Sustainable Meat Production and Processing

1st Edition - October 29, 2018

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  • Editor: Charis Galanakis
  • eBook ISBN: 9780128156889
  • Paperback ISBN: 9780128148747

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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.

Key Features

  • 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


Food and animal scientists and technologists; Professionals working in the meat industry; Food engineers who work in the meat industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications; Food, agricultural, chemical and environmental engineers; Researchers working at the cutting edge of the food and environmental fields

Table of Contents

  • Preface
    Charis M. Galanakis
    1. Practical Agricultural and Animal Welfare Sustainability
    Temple Grandin
    2. Production strategies and processing systems of meat
    E. N. Ponnampalam, A. Bekhit, H. Bruce, N.D. Scollan, V. Muchenje, P. Silva and J.L. Jacobs
    3. Techno-functional ingredients for meat products: current challenges
    Massimiliano Petracci and Federica Balestra
    4. Proteins recovery from meat processing co-products
    Liana Drummond, Carlos Álvarez García, Anne Maria Mullen
    5. Blood Proteins as Functional Ingredients
    Monica Toldrà, Sarah A.Lynch, Romain Couture, and Carlos Alvarez
    6. Plant-based meat analogues
    Konstantina Kyriakopoulou, Birgit Dekkers, Atze Jan van der Goot
    7. Membrane technology for the recovery of high-added value compounds from meat processing co-products
    Roberto Castro-Munoz and René Ruby-Figueroa
    8. Possible uses of processed slaughter by-products
    Leticia Mora, Fidel Toldra-Reig, Milagro Reig and Fidel Toldra
    9. Packaging sustainability in the meat industry
    Marco Dalla Rosa
    10. Emerging Technologies of Meat Processing
    Sergiy Smetana, Nino Terjung, Kemal Aganovic, Amali U. Alahakoon, Indrawati Oey, Volker Heinz
    11. Natural antioxidants in fresh and processed meat
    Luz H. Villalobos-Delgado, Javier Mateo, Irma Caro, Martha-Yarely Leal Ramos, Néstor Gutierrez Mendez, Rocío Gomez Cansino, Edith G. Gonzalez Mondragon
    12. Facilitators and barriers for foods containing meat co-products
    Maeve Henchion and Mary McCarthy

Product details

  • No. of pages: 274
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: October 29, 2018
  • Imprint: Academic Press
  • eBook ISBN: 9780128156889
  • Paperback ISBN: 9780128148747

About the Editor

Charis Galanakis

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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