Author: J. HammondPublisher:
ISBN:
Category :
Languages : en
Pages : 2
Book Description
Essential Steps to Quality in Bacon Production
Author: J. HammondBacon Production: Evaluating Potential Processing and Management Practices to Improve Product Quality of Industrial Sliced Bacon
Author: Hardcore Carnivore
Author: Jess PrylesPublisher: Agate Surrey
ISBN: 9781572842519
Category : Cooking
Languages : en
Pages : 224
Book Description
"This first US edition has been updated and revised."
National Stockman and Farmer
Author: Memoirs
Author: University of Cambridge. Department of Applied BiologyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 384
Book Description
Food Industries Manual
Author: M.D. RankenPublisher: Springer Science & Business Media
ISBN: 9780751404043
Category : Science
Languages : en
Pages : 670
Book Description
This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.
Essential Manufacturing
Author: Gordon MairPublisher: John Wiley & Sons
ISBN: 1119061679
Category : Technology & Engineering
Languages : en
Pages : 504
Book Description
An introduction to the manufacturing industry Essential Manufacturing provides a comprehensive introduction to the wide breadth of the manufacturing industry. There is a need for all engineering and business students to understand the importance and context of the manufacturing industry. An engineer should have a well rounded appreciation of all aspects of the industry they work in, including manufacturing. This is evidenced by professional bodies expecting all accredited engineering courses to provide students with a background that allows them to see their own specific discipline in context. Similarly, business students will often find themselves dealing in some way with manufactured products or even be directly involved in manufacturing operations management. This book will cover the full spectrum of the manufacturing industry to provide a holistic appreciation of the topic but with enough detail to be of practical use. The book begins with an introduction to the manufacturing industry, its history, and some important manufacturing concepts. The materials used in manufacturing and how they are produced are covered. This is followed by a more detailed description of the more common manufacturing processes, their application, and the types of automation used in the manufacturing industry. Consideration is then given to the important aspects of manufacturing operations management and production planning and control, work study, and manufacturing economics. How to maintain quality in the manufacturing process, including metrology, is examined and this is followed by human factors in manufacturing. Finally, a speculative look at the future of manufacturing is included. Key features: Takes a self-contained approach. Includes review questions. Suitable as an introduction for more advanced study. Satisfies the requirements of college and first and second year university engineering courses. The book provides a comprehensive, concise introduction to the manufacturing industry for engineering and management students.
Swine Research
Author: United States. Cooperative State Research Service. Current Research Information SystemPublisher:
ISBN:
Category : Swine
Languages : en
Pages : 940
Book Description
Meat Products Handbook
Author: G FeinerPublisher: Elsevier
ISBN: 1845691725
Category : Technology & Engineering
Languages : en
Pages : 671
Book Description
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
Home Production of Quality Meats and Sausages
Author: Publisher: Bookmagic LLC
ISBN: 0983697361
Category : Cooking
Languages : en
Pages : 702
Book Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."