Author: William Eben TownsendPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 182
Book Description
Color Stabilization of Prepackaged Frozen Meat by the Use of Carbon Monoxide
Author: William Eben TownsendPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 182
Book Description
Proceedings of the Annual Reciprocal Meat Conference of the American Meat Science Association in Cooperation with the National Live Stock and Meat Board
Author: Food Technology
Author: Effect of Temperature, Storage Conditions and Light on the Color of Prepackaged Frozen Meat
Author: William Eben TownsendPublisher:
ISBN:
Category : Frozen meat
Languages : en
Pages : 264
Book Description
Proceedings of the Conference on Research
Author: American Meat Institute Foundation. Research CouncilPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 110
Book Description
Quality and Safety of Meat Products
Author: Begoña Panea Publisher: MDPI
ISBN: 3039433725
Category : Science
Languages : en
Pages : 154
Book Description
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Quick Frozen Foods
Author: Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 1118352459
Category : Technology & Engineering
Languages : en
Pages : 645
Book Description
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Handbook of Meat Processing
Author: Fidel ToldráPublisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582
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
Meat Refrigeration
Author: S J JamesPublisher: Woodhead Publishing
ISBN: 9781855734425
Category : Business & Economics
Languages : en
Pages : 364
Book Description
Refrigeration and meat quality; The cold chain from carcass to consumer; Process control.