Handbook of Meat and Meat Processing (2nd Ed.)
Coordonnateur : Hui Y. H.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.
Topics discussed include:
- An overview of the meat-processing industry
- The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
- Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
- The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
- Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
- The manufacture of processed meat products such as sausage and ham
- The safety of meat products and meat workers, including sanitation issues and hazard analysis
Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Meat Industries. Meat Science. Quality and Other Attributes. Primary Processing. Secondary Processing: Principles and Applications. Secondary Processing: Products Manufacturing. Meat Safety and Workers Safety.
Date de parution : 02-2012
Ouvrage de 1000 p.
18.9x24.6 cm
Thèmes de Handbook of Meat and Meat Processing :
Mots-clés :
Moisture Content; Meat Products; Meat Industries; DFD; Quality and Other Attributes; STS; Meat Safety and Workers Safety; Meat Quality; Primary Processing; Meat Pieces; Meat Science; Fermented Sausage; Soy Protein; Meat Tenderness; Longissimus Dorsi; Starter Cultures; Liquid Smoke; Nonmeat Ingredients; Intramuscular Fat; West Sacramento; Ground Beef; Cold Shortening; Nonmeat Proteins; Food Contact Surfaces; Fresh Sausages; Dry Cured Ham; HACCP; Poultry Products; Pe Ci; Lipid Oxidation