in technologies, manufacturing processes, cal sensors, sensory evaluation, chemical and tools for the effective control of safety and microbial hazards, detection of GMOs, and quality during processing. HACCP, and quality assurance. To achieve this goal, the book contains 31 The chapters have been written by distin- chapters distributed in three parts. The first guished international experts from fifteen part deals with the description of meat chem- countries. The editor wishes to thank all the istry, its quality for further processing, contributors for their hard work and for and the main technologies used in meat sharing their valuable experience, as well as processing, such as decontamination, aging, to thank the production team at Wiley- freezing, curing, emulsification, thermal pro- Blackwell
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