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This book describes in detail several innovative non-thermal processing techniques that can be adopted for enhancing the safety and quality of various meats, fish and poultry based food products. The various non-thermal processing techniques can minimize the quality changes significantly without posing any sorts of threat to the consumers.
List of contents
1. Scope for implementation of various novel non-thermal processing techniques for the meat, fish, and poultry industries 2. High-pressure processing o fmeat, fish, and poultry procducts 3. Hydrodynamic shockwave technology for meat, fish, and poultry products 4. Application of cold plasma techniques for meat, fish, and poultry processing industries 5. Ozone applications in meat processing 6. Application of irradiation techniques for meat, fish, and poultry industries 7. Decontamination of meat, fish, and poultry products using pulse light technology 8. Application of ultrasound techniques for meat, fish, and poultry processing industries 9. E-beam technology for meat, fish, and poultry processing industries 10. Application of pulse electric fields for the meat, fish, and poultry industries 11. Supercritical CO2 applications for meat, fish, and poultry industries 12. Commercial viability of non-thermal processing applications for meat, fish, and poultry processing industries at global perspectives with its regulatory aspects
About the author
M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.
Dr. Sajid Maqsood is a Professor in the Department of Food Science at College of Agriculture and Veterinary Medicine, UAEU. He has started his academic career in May-2011 at UAEU as a post-doctorate Fellow and is currently serving as Professor since 2021. He has served on a strategically important position (Assistant Dean for Research and Graduate Studies) since 2017 and Dept. Chair (since-2022).
His research is dedicated and aligned exclusively on food and nutritional needs of UAE and the region. He has established an innovative research program at UAEU which focus on bioactive molecules (bioactive peptides) from camel milk and dates with currently two funded projects running in this area. He is also working on food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, biodegradable packaging, extruded products etc (Two on-going research projects). Moreover, intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing (One on-going research project) is being carried out. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad.
He has published around 150 publications and edited 4 books and several book chapters.
He has received several awards for his research at UAEU and was listed in Top 2% scientist list released by Stanford University (2020-22).
