Energy Efficiency in Meat Processing

Pathare, Pankaj B. and Roskilly, Anthony Paul and Jagtap, Sandeep (2019) Energy Efficiency in Meat Processing. In: Novel Technologies and Systems for Food Preservation. IGI Global. ISBN 9781522578949, 1522578943

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Item Type:Book Section
Item Status:Live Archive

Abstract

Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.

Keywords:Meat Processing, Energy Efficiency
Subjects:D Veterinary Sciences, Agriculture and related subjects > D690 Food studies not elsewhere classified
D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:34858
Deposited On:19 Feb 2019 12:33

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