Explore revolutionary non-thermal processing techniques for meat, fish, and poultry in “Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries.” This essential guide from The Bookish Owl moves beyond traditional thermal methods that degrade nutritional value and sensory appeal. Discover cutting-edge technologies like high-pressure processing, ultrasound, irradiation, and pulsed electric fields that enhance food safety and quality without compromising taste or nutrients. Ideal for food scientists, engineers, students, and industry professionals, this book offers in-depth knowledge on retaining product quality and consumer acceptability. Understand emerging trends and find innovative alternatives to conventional cooking methods like roasting, frying, boiling, and grilling. Enhance your understanding of modern food preservation and quality retention for the meat, fish, and poultry sectors.