Sustainable meat production and processing / edited by Charis M. Galanakis

"Sustainable meat production and processing is a resource of current solutions to promote industrial sustainability and best practices in meat production from postharvest to consumption. To maximize the conversion of raw materials into consumer products in the meat industry, efforts target welfare improvement, reduction of energy consumption of meat processing, valorization of co- and byproducts, and alternative packaging solutions. The book covers the 12 most trending topics of the meat industry, including principles of commercial supply-chain managers of livestock and poultry, insights of global meat consumption, technofunctional ingredients and additives, advances in processing systems, plant-based meat analogues, proteins recovery from meat processing byproducts, possible uses of blood proteins and processed slaughter coproducts, and consumer acceptance for foods containing meat coproducts. Sustainable meat production and processing is a guide for all meat and animal scientists, food technologists, researchers, and engineers trying to optimize industrial performance and reduce environmental impact. It concerns all kinds of professionals who work in the meat industry and are seeking to handle their resources with more profitable options and improve their by- and coproducts management by actively utilizing respective streams in effective applications."-- Back cover.

Includes bibliographical references and index.