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Resumen:
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In recent years the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, this book presents the latest developments concerning the quality, analysis, and processing of meat and meat products. Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum salting, enzymes, starters, and bacteriocins.
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