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This book offers a comprehensive guide to the latest technological breakthroughs transforming meat production. By providing an overview of the traditional methods and emerging technologies in processing meats, this book caters to professionals, researchers, policymakers, and anyone interested in the future of food technology.
Prof. Slim Smaoui is currently working as an Associate Professor at the Center of Biotechnology of Sfax, Tunisia. In 2010, he completed his Doctor of Philosophy in Process Genius and Environment and in Biological Sciences at the National Polytechnic Institute of Toulouse (University of Toulouse, France) and in the Faculty of Sciences of Sfax (University of Sfax, Tunisia), respectively. He obtained his Master of Science (MSc) degree from the Higher Institute of Biotechnology of Monastir in Biological Sciences in 2005 and graduated in Biological Engineering from the National School of Engineers of Sfax in 2003. His research interests include the development of new healthier and functional foods, the use of agro-food by-products as sources of bioactive compounds, the use of active packaging to protect foods against degradation, the evaluation of meat and meat products quality, and the application of chromatography and mass spectrometry techniques for food analysis.
Dr. Tanmay Sarkar is currently working as a Lecturer of Food Processing Technology at the West Bengal State Council of Technical Education, India. In 2021, he obtained his Ph.D. at the Department of Food Technology and Biochemical Engineering from Jadavpur University in Kolkata, India. He completed his B.Tech. and M.Tech. in 2012 and 2014, respectively. Dr. Sarkar was awarded Best Paper Awards from various institutions, including HMR Institute of Technology and Management, School of Computer Science at the University of Petroleum & Energy Studies, and AISSMS Institute of Information Technology for his contribution to these research papers.
