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
Cultivating the Harvest
Author: Barrett WilliamsPublisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 69
Book Description
Dive into "Cultivating the Harvest," the ultimate guide to mastering the art of food preservation from the comfort of your home. Whether your pantry shelves are bare or brimming with produce, this comprehensive guide unlocks the timeless traditions and modern techniques that will transform your culinary experience. Your journey begins with an enlightening introduction to the philosophy of preservation and the joy of self-sufficiency through culinary crafts. Understand the basics that are essential to every preservation kitchen, including tools, equipment, and selecting the finest quality ingredients that bridge the gap from farm to your family’s table. Navigate the crucial subject of food safety with our engaging guides on basic hygiene and the role of acidity in food preservation. Learn how to harvest and prepare your produce with practices designed to maintain optimal freshness and flavor. But this is just the prelude to an array of food preservation arts waiting to be explored. Immerse yourself in the craft of traditional and innovative jam-making, savor the delight of savory preserves like chutneys and pickles, and master the balance of sweetness in fruit butters and marmalades. Venture beyond these sweet concoctions to capture the essence of summer with tomato preserves, or indulge in the complex processes of creating seasonal jellies and rustic farmhouse fruit preserves. Delve into the dynamic world of fermentation with step-by-step instructions on making probiotic-rich foods, kimchi, sauerkraut, and even your own sourdough starter for bread-making that harks back to simpler times. Canning enthusiasts will discover the secrets of pressure canning low-acid foods and soups, while those with a taste for artisanal delicacies can learn the basics of curing meats and making sophisticated charcuterie. Revel in dairy delights as you embark on cheese and yogurt making, or explore the craft of creating bespoke herbal infusions and flavored oils. The journey does not end there, as this guide also imparts the wisdom of alcohol fermentation for the home brewer and time-tested methods of drying, dehydrating, and jerky-making for practical food storage. Complete your adventure with expert advice on pantry organization and inventive ways to incorporate your homemade preserves into everyday meals, ensuring each bite you take is infused with the satisfaction of a bountiful harvest, preserved to perfection. Step into a world where your kitchen becomes the heart of a bountiful harvest with "Cultivating the Harvest," an indispensable tome to delight in the flavors of each season and lead a more sustainable, healthful, and satisfying culinary life.