Technology in Meat Production

Technology in Meat Production offers a comprehensive exploration of the scientific, technological, and practical aspects shaping today’s meat industry. With global demand for safe, nutritious, and ethically processed meat on the rise, this book provides a timely resource for understanding how innovation is transforming every step of the supply chain—from animal sourcing and processing to packaging and preservation.

Blending traditional knowledge with modern advances, the book delves into emerging techniques such as non-thermal processing, functional meat formulations, and sustainable packaging technologies. It covers critical areas like meat quality evaluation, microbial safety, sausage manufacturing, and the utilization of industry by-products, all while highlighting the role of food engineering in enhancing efficiency and shelf life.

Designed for students, researchers, and industry professionals, the text offers clear explanations, current data, and real-world applications that bridge science with practice. Each chapter includes exercises to support learning and critical thinking, making it ideal for academic coursework and professional development.

Whether you’re entering the field or deepening your expertise, this book serves as an essential guide to the evolving world of meat production technology—where nutrition, innovation, and sustainability meet.