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Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing PDF Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836841
Category : Technology & Engineering
Languages : en
Pages : 1000

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Book Description
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 preservati

Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing PDF Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836841
Category : Technology & Engineering
Languages : en
Pages : 1000

View

Book Description
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 preservati

HANDBOOK OF MEAT AND MEAT PROCESSING.

HANDBOOK OF MEAT AND MEAT PROCESSING. PDF Author:
Publisher:
ISBN: 9781138582811
Category :
Languages : en
Pages :

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Handbook of Meat Processing

Handbook of Meat Processing PDF Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813820960
Category : Technology & Engineering
Languages : en
Pages : 632

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Book Description
This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality PDF Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 1118352459
Category : Technology & Engineering
Languages : en
Pages : 576

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Book Description
A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Fermented Meat Products

Fermented Meat Products PDF Author: Nevijo Zdolec
Publisher: CRC Press
ISBN: 1315352834
Category : Technology & Engineering
Languages : en
Pages : 572

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Book Description
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Food Science and Technology

Food Science and Technology PDF Author: Oluwatosin Ademola Ijabadeniyi
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110667576
Category : Technology & Engineering
Languages : en
Pages : 538

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Book Description
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Utilization of microorganisms in meat processing

Utilization of microorganisms in meat processing PDF Author: Jim Bacus
Publisher:
ISBN: 9780868001142
Category :
Languages : en
Pages :

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Advances in Meat Processing Technology

Advances in Meat Processing Technology PDF Author: Alaa El-Din A. Bekhit
Publisher: CRC Press
ISBN: 1498700497
Category : Technology & Engineering
Languages : en
Pages : 586

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Book Description
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing PDF Author: Benjamin K. Simpson
Publisher: John Wiley & Sons
ISBN: 1118308050
Category : Technology & Engineering
Languages : en
Pages : 912

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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

Meat Processing Handbook

Meat Processing Handbook PDF Author: Michigan State University. Cooperative Extension Service
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 124

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