WorldCat Identities

Kerry, Joseph (Microbiologist)

Overview
Works: 29 works in 123 publications in 3 languages and 3,959 library holdings
Genres: Patents  Conference papers and proceedings 
Roles: Editor, Author, Contributor
Publication Timeline
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Most widely held works by Joseph Kerry
Advances in meat, poultry and seafood packaging by Joseph Kerry( )

10 editions published in 2012 in English and held by 1,273 WorldCat member libraries worldwide

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide
Processed meats : improving safety, nutrition and quality by Joseph Kerry( )

17 editions published in 2011 in English and held by 1,239 WorldCat member libraries worldwide

Annotation
Meat processing : improving quality by Joseph Kerry( )

24 editions published between 2002 and 2010 in English and Ojibwa and held by 520 WorldCat member libraries worldwide

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture
Improving the sensory and nutritional quality of fresh meat by Joseph Kerry( )

23 editions published between 2009 and 2017 in English and held by 475 WorldCat member libraries worldwide

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Smart packaging technologies for fast moving consumer goods by Joseph Kerry( )

18 editions published between 2008 and 2009 in English and held by 358 WorldCat member libraries worldwide

"The book is aimed at postgraduates/researchers involved in aspects of packaging (especially food and beverage packaging). The book will be of interest to professionals working in R & D in either food companies or packaging solution and application suppliers. It is also relevant to undergraduate students taking modules in packaging, food packaging, general food processing and process engineering."--Jacket
63rd International congress of meat science and technology : nurturing locally, growing globally by D. J Troy( )

6 editions published in 2017 in English and held by 58 WorldCat member libraries worldwide

This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a session on meat and health, with focus on sustaining healthy protein sources. This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists. These proceedings reflect the truly global nature of meat research and provide an insight into current research issues for the industry
Advances in meat, poultry and seafood packaging( Book )

3 editions published in 2012 in English and held by 5 WorldCat member libraries worldwide

Muscle foods are generally highly perishable and must be stored under carefully controlled conditions to limit undesired microbial growth and sensory deterioration. Packaging plays a key role in muscle foods quality preservation and shelf life extension. This book reviews best practice in meat, poultry and seafood packaging and emerging technologies. The first part of the book outlines the major sensory and quality aspects associated with meat, poultry and seafood packaging. Microbiological hazards are also covered. The following sections focus on traditional, vacuum and modified atmosphere packaging of muscle foods and emerging packaging technologies
Meat, poultry and seafood packaging by Joseph Kerry( Book )

1 edition published in 2011 in English and held by 4 WorldCat member libraries worldwide

The Potential Application of Antimicrobial Silver Polyvinyl Chloride Nanocomposite Films to Extend the Shelf-Life of Chicken Breast Fillets by Shafrina Azlin-Hasim( )

1 edition published in 2016 in English and held by 2 WorldCat member libraries worldwide

<> by Shuze Tang( )

1 edition published in 2001 in English and held by 2 WorldCat member libraries worldwide

Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings by Susann Fellendorf( )

1 edition published in 2016 in English and held by 2 WorldCat member libraries worldwide

Hedonic and descriptive sensory evaluation of instant and fresh coffee products by Chloe N Stokes( )

1 edition published in 2016 in English and held by 2 WorldCat member libraries worldwide

Processed meats by Joseph Kerry( Book )

1 edition published in 2011 in English and held by 1 WorldCat member library worldwide

An improved decimal scaling circuit( Book )

1 edition published in 1964 in German and held by 1 WorldCat member library worldwide

Effect of 3D printing on the structure and textural properties of processed cheese( )

1 edition published in 2018 in English and held by 1 WorldCat member library worldwide

Abstract: Three-dimensional (3D) printing is a process whereby complex three-dimensional objects are generated. In this study, 3D printing was investigated for food applications, using a commercially available processed cheese as the printing material. After melting at 75 °C for 12 min, the processed cheese was printed using a modified commercial 3D printer at low or high extrusion rates. Comparative assessment of untreated, melted and printed cheeses was conducted employing texture profile analysis, rheology, colourimetry and confocal laser scanning microscopy (CLSM). Processing (i.e., melting and extrusion) had a significant impact upon cheese properties. Melted and printed cheese samples were significantly (P <0.05) less hard, by up to 49%, and both exhibited higher degrees of meltability, ranging from 14% to 21%, compared to untreated cheese samples. This shows that 3D printing substantially changes the properties of processed cheese, possibly offering new potential applications for tailoring structures using this novel process. Highlights: The feasibility of 3D printing of processed cheese was demonstrated. 3D printing resulted in significant changes to cheese texture. Changes in melting profile could be related to structural changes during printing. Key effects of printing were due to heating and shearing forces. 3D printing may have further applications for food and dairy systems
Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions( )

1 edition published in 2018 in English and held by 1 WorldCat member library worldwide

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on the diffusion of sodium salt (NaCl) and a salt replacer (SR) into pork meat. Ultrasound-assisted brining experiments were carried out using 5% NaCl or SR at power levels of 9.0 and 54.9 W cm −2 for 120 min. Samples were assessed for cooking loss, water mobility, deformation, while thermal behaviour was analysed using differential scanning calorimetry (DSC). Experimental data obtained were used to estimate the mass transfer coefficient of the brining process. The mass transfer equation was solved using the Runge-Kutta method. Results showed that the ultrasonic treatment had a low influence on the mass transfer of salt into pork samples. Only at high ultrasonic power was the mass transfer coefficient higher than the static brining. This study has improved our understanding of the effect of sonication on diffusion of NaCl and SR in pork meat and will enable a more systemic approach to future healthy meat product development. Abstract : Differential scanning calorimetric graph of raw and brined pork
Advances In Meat by Joseph Kerry( )

1 edition published in 2012 in English and held by 1 WorldCat member library worldwide

 
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Meat processing : improving quality
Covers
Processed meats : improving safety, nutrition and qualityMeat processing : improving qualityImproving the sensory and nutritional quality of fresh meatSmart packaging technologies for fast moving consumer goods63rd International congress of meat science and technology : nurturing locally, growing globallyAdvances in meat, poultry and seafood packagingMeat, poultry and seafood packaging
Alternative Names
Kerry, J. P.

Kerry, J. P. (Joseph P.)

Kerry, Joe P.

Languages
English (112)

German (1)

Ojibwa (1)