Meat and Meat Products PDF Download

Author: A. H. Varnam
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 430

View

Book Description

Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448

View

Book Description
Provides integrated and up-to-date coverage of this important food group

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

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203908082
Category : Technology & Engineering
Languages : en
Pages : 732

View

Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Author: Leif H Skibsted
Publisher: Elsevier
ISBN: 1845699262
Category : Technology & Engineering
Languages : en
Pages : 820

View

Book Description
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582

View

Book Description
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

Author: A.R. Davies
Publisher: Springer Science & Business Media
ISBN: 9780751403985
Category : Science
Languages : en
Pages : 364

View

Book Description
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Author: Axtell, B.
Publisher: CTA
ISBN: 9290812753
Category : Business & Economics
Languages : en
Pages : 197

View

Book Description
This second publication in the CTA series of food processing manuals, compiled by contributors from several developing countries, covers markets and marketing for meat and fish, planning production, meat processing, fish processing, quality assurance and legislation, and financial management (See also 1041, 1176).

Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1498754600
Category : Technology & Engineering
Languages : en
Pages : 722

View

Book Description
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 0824741692
Category : Technology & Engineering
Languages : en
Pages : 727

View

Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.