Meat Products Handbook
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Meat Products Handbook
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Author : G Feiner
language : en
Publisher: Elsevier
Release Date : 2006-09-29
Meat Products Handbook written by G Feiner and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-29 with Technology & Engineering categories.
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
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.
Handbook Of Meat Processing
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-21
Handbook Of Meat Processing written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-21 with Technology & Engineering categories.
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards 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 contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Handbook Of Meat Product Technology
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Author : Michael D. Ranken
language : en
Publisher: Wiley-Blackwell
Release Date : 2000-05-26
Handbook Of Meat Product Technology written by Michael D. Ranken and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-05-26 with Technology & Engineering categories.
This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product production and the scientific principles behind them. Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered. This is an essential handbook both for experienced professionals and for relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.
Meat Products Handbook
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Author : Gerhard Feiner
language : en
Publisher:
Release Date : 2006
Meat Products Handbook written by Gerhard Feiner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Meat categories.
Provides coverage of meat science, meat microbiology and meat product technology. This work emphasises not only on scientific knowledge, but also on putting scientific knowledge into daily practice, providing meat science professionals with the information they need to understand meat science and produce safe products in a cost-effective manner.
Handbook Of Meat Product Technology
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Author : M.D Ranken
language : en
Publisher:
Release Date : 2000
Handbook Of Meat Product Technology written by M.D Ranken and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Meat categories.
Meat Processing Meat Products Hand Book
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Author :
language : en
Publisher: Engineers India Research In
Release Date : 2007
Meat Processing Meat Products Hand Book written by and has been published by Engineers India Research In this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Meat categories.
Preservation Of Meat, Fish & Eggs, Meat & Meat Products, Raw Materials, Nutritional Value Of Some Processed Meats, Curing, Smoking, Meat Cookery & Coo Ked Meat Products, Cooked Meat Product Recipes, Raw Materials, Sectioned And Formed Meat Formulations, Sausages, Fermented Meat Products, Sausage Formulations, Casings, Extenders, Low Fat Meat Products, The Canning Process, Canned Meat Formulations, Quality Aspects Of Poultry Meat & Its Products, Suppliers Of Plant And Machineries, Suppliers Of Raw Materials Etc.
Handbook Of Fermented Meat And Poultry
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-31 with Technology & Engineering categories.
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Handbook Of Fermented Meat And Poultry
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Handbook Of Meat And Meat Processing
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Author :
language : en
Publisher:
Release Date : 2012
Handbook Of Meat And Meat Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Meat categories.
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--