The Meat Handbook
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The Meat Handbook
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Author : Albert Levie
language : en
Publisher:
Release Date : 1963
The Meat Handbook written by Albert Levie 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.
Meat Products Handbook
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Author : Gerhard Feiner
language : en
Publisher: Woodhead Pub Limited
Release Date : 2006
Meat Products Handbook written by Gerhard Feiner and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering 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 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.
The Ethical Meat Handbook
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Author : Meredith Leigh
language : en
Publisher: New Society Publishers
Release Date : 2015-11-01
The Ethical Meat Handbook written by Meredith Leigh and has been published by New Society Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-01 with Cooking categories.
Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.
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.
The Meat Handbook
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Author : Albert Levie
language : en
Publisher:
Release Date : 1970
The Meat Handbook written by Albert Levie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Meat categories.
Meat Evaluation Handbook
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Author :
language : en
Publisher:
Release Date : 2001
Meat Evaluation Handbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Beef categories.
Handbook Of Beef Safety And Quality
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Author : Deborah VanOverbeke
language : en
Publisher: CRC Press
Release Date : 2024-11-01
Handbook Of Beef Safety And Quality written by Deborah VanOverbeke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-01 with Science categories.
Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and qualitywith commodity beef as the target market. This unique book was developed with the help of American Meat Science Association members to create a safety and quality handbook for the beef industry as it moves toward a consumer-driven market that values flavor, palatability, convenience, nutrient value, and price. The book also includes an extensive glossary, tables and figures, examples of sensory evaluation ballots, and descriptions of USDA quality grade and age verification requirements. The public’s increased concerns about food safety and health risks in the wake of numerous instances of food-borne illness in the past 20 years (E. coli, campylobacteriosis, yersiniosis) and the events surrounding outbreaks of Food and Mouth Disease (FMD), Bovine Spongiform Enchephalopathy (BSE) and Avian Influenza (Bird flu) have led to a more conscious awareness of sound quality assurance practices by food producers and a commitment to management strategies that inspire consumer confidence. The Handbook of Beef Safety and Quality examines pathogen control in animal production, chemical, physical, and biological hazards that pose threats to beef during slaughter and fabrication, the relationship of disease to performance and quality, the need to develop quality-focused supply chains, enhancing beef demand in domestic and international markets, beef carcass quality, sensory attributes, beef muscle palatability, and consumer preferences. Topics addressed in the Handbook of Beef Safety and Quality include: direct-fed microbials antimicrobial intervention immunomodulation residue avoidance Hazard Analysis and Critical Control Point Systems (HACCP) implementation injection site lesions mouthing and skeletal maturity consumer demand models consumer perceptions of quality and much more! The Handbook of Beef Safety and Quality is an essential resource for beef industry specialists and for educators and students working in meat science and beef production.
The Meat Buyers Guide
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Author : NAMP North American Meat Processors Association
language : en
Publisher: John Wiley & Sons
Release Date : 2006-04-07
The Meat Buyers Guide written by NAMP North American Meat Processors Association 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 2006-04-07 with Cooking categories.
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
The Meat Hook Meat Book
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Author : Tom Mylan
language : en
Publisher: Artisan Books
Release Date : 2014-05-20
The Meat Hook Meat Book written by Tom Mylan and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-20 with Cooking categories.
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.