Fresh Meat Processing
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Fresh Meat Processing
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Author : Endel Karmas
language : en
Publisher: William Andrew
Release Date : 1970
Fresh Meat Processing written by Endel Karmas and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Technology & Engineering categories.
The Complete Book On Meat Processing And Preservation With Packaging Technology
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Author : NIIR Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2005-10-01
The Complete Book On Meat Processing And Preservation With Packaging Technology written by NIIR Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-01 with Cooking categories.
Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. 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Centralized Processing Of Fresh Meat For Retail Stores
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Author : Marvin Dudley Volz
language : en
Publisher: Forgotten Books
Release Date : 2018-03-17
Centralized Processing Of Fresh Meat For Retail Stores written by Marvin Dudley Volz and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-17 with Business & Economics categories.
Excerpt from Centralized Processing of Fresh Meat for Retail Stores: An Interim Report Processing retail cuts of fresh meat in a central plant for a group of retail stores can save thousands of dollars annually in construction, equipment, and labor costs-as 'much, for example, as for a group of 40 stores with a yearly meat volume of Benefits from such reductions in marketing costs are likely to be shared by consumers through lower prices at retail and by producers through higher prices for livestock. These savings were projected from results obtained by research in smaller central plants. The savings represent approximately half of the Operating costs, compared to those of a firm processing an equivalent volume of meat in conventional-store meat backrooms. Central meat processing offers additional Opportunities for savings due to: (1) Better distribution of meat cuts according to market preferences, (2) more uniform and efficient cutting methods, (3) better control of overhead costs, (4) advantages of quantity pur chases, and (5) a better market for carcass byproducts. Central processing of fresh meats has been attempted in this country by a number of firms, but, except in a few cases, has not been successful. The primary difficulties en countered by these concerns appeared to be over-ordering or under-ordering, due to poor production planning and control; and lack of shelf life, due to improper sanitation and temperature control. Because of the limited shelf life of fresh meat, quantities on display and production must be carefully controlled. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Improving The Safety Of Fresh Meat
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Author : John N. Sofos
language : en
Publisher: CRC Press
Release Date : 2005-08-12
Improving The Safety Of Fresh Meat written by John N. Sofos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-12 with Technology & Engineering categories.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
Processed Meats
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Author : A.M. Pearson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Processed Meats written by A.M. Pearson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
The Structure And Operation Of The Australian Fresh Meat Processing Industry
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Author : Garry Richard Griffith
language : en
Publisher:
Release Date : 1991
The Structure And Operation Of The Australian Fresh Meat Processing Industry written by Garry Richard Griffith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Meat industry and trade categories.
Advances In Meat Processing Technology
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Author : Alaa El-Din A. Bekhit
language : en
Publisher: CRC Press
Release Date : 2017-09-29
Advances In Meat Processing Technology written by Alaa El-Din A. Bekhit and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-29 with Technology & Engineering categories.
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.
Principles Of Meat Technology
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Author : Vijay Singh
language : en
Publisher: New India Publishing Agency
Release Date : 2015-09-15
Principles Of Meat Technology written by Vijay Singh and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-15 with Medical categories.
The 2nd edition of book entitled "Principles of Meat Technology" has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail with the supplementation of previous edition. The reference material and current scientific information on the subject has been updated which will be of immense value for meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field with recent innovations. In this edition book will serve the purpose of impartation of knowledge, skill and update material to acquaint the students of Veterinary Science. It is also due to upgradation of each and every of the book with recent knowledge and innovations. The themes mentioned in the syllabus of VCI is very well covered particularly meat structure, product's quality, handling and processing is very well documented. So authors believe that efforts put in this edition of book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products.
Centralized Processing Of Fresh Meat For Retail Stores
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Author : Marvin Dudley Volz
language : en
Publisher:
Release Date : 1963
Centralized Processing Of Fresh Meat For Retail Stores written by Marvin Dudley Volz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Meat categories.
The Complete Technology Book On Meat Poultry And Fish Processing 2nd Revised Edition
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Author : NPCS Board of Consultants & Engineers
language : en
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2013-01-01
The Complete Technology Book On Meat Poultry And Fish Processing 2nd Revised Edition written by NPCS Board of Consultants & Engineers and has been published by NIIR PROJECT CONSULTANCY SERVICES this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-01 with Cooking categories.
India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. 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