Sustainable Meat Production and Processingpresents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processingCovers how to maintain sustainability and achieve high levels of meat quality and safetyPresents solutions to improve productivity and environmental sustainabilityTakes a proteomic approach to characterize the biochemistry of meat quality defects | Sustainable Meat Production And Processing by Charis M. Galanakis, Paperback | Indigo Chapters