Handbook of Meat and Meat Processing Second Edition

Handbook of Meat and Meat Processing  Second Edition

This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439836835

Category: Technology & Engineering

Page: 1000

View: 199

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.
Categories: Technology & Engineering

Handbook of Meat Processing

Handbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products.

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 9780813820965

Category: Technology & Engineering

Page: 632

View: 976

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards 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 contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation
Categories: Technology & Engineering

Meat Products Handbook

Meat Products Handbook

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.

Author: G Feiner

Publisher: Elsevier

ISBN: 9781845691721

Category: Technology & Engineering

Page: 672

View: 344

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
Categories: Technology & Engineering

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality

This extensively revised second edition of Handbook of Meat, Poultry, and Seafood Quality focuses especially on the different quality factors affecting muscle foods (beef, pork, poultry, and seafood). The book consists of five sections.

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

ISBN: 9781118352458

Category: Technology & Engineering

Page: 576

View: 912

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.
Categories: Technology & Engineering

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis

This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry.

Author: Leo M.L. Nollet

Publisher: CRC Press

ISBN: 1420045334

Category: Technology & Engineering

Page: 760

View: 534

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.
Categories: Technology & Engineering

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry

The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes ...

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 9781118522677

Category: Technology & Engineering

Page: 528

View: 248

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Categories: Technology & Engineering

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing ...

Author: Y. H. Hui

Publisher: John Wiley & Sons

ISBN: 9780470125250

Category: Technology & Engineering

Page: 1248

View: 315

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Categories: Technology & Engineering

Practical Handbook on Meat Science and Technology

Practical Handbook on Meat Science and Technology

In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology".

Author: Jhari & Sharma Davinder Kumar & Sahoo

Publisher:

ISBN: 9351241645

Category:

Page: 454

View: 204

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology."
Categories:

Microbiology Handbook Meat products

Microbiology Handbook  Meat products

Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying a.

Author: Rhea Fernandes

Publisher:

ISBN: WISC:89106770316

Category: Dairy microbiology

Page:

View: 960

Categories: Dairy microbiology

The Meat Handbook

The Meat Handbook

Author: Albert Levie

Publisher:

ISBN: UOM:39015074097372

Category: Meat

Page: 326

View: 769

Categories: Meat

Milk and Meat from the Camel

Milk and Meat from the Camel

Author: Omar Abdulkadir Sh. Abdurahman

Publisher: vdf Hochschulverlag AG

ISBN: 372812527X

Category: Camel Products and Processing

Page: 230

View: 927

Categories: Camel Products and Processing

Advances in Meat Processing Technologies Modern Approaches to Meet Consumer Demand

Advances in Meat Processing Technologies  Modern Approaches to Meet Consumer Demand

The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues.

Author: Daneysa L. Kalschne

Publisher: Bentham Science Publishers

ISBN: 9789811470172

Category: Technology & Engineering

Page: 147

View: 699

Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.
Categories: Technology & Engineering

Handbook of Poultry Science and Technology Secondary Processing

Handbook of Poultry Science and Technology  Secondary Processing

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date ...

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley and Sons

ISBN: 0470504463

Category: Technology & Engineering

Page: 630

View: 858

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Categories: Technology & Engineering

Meat and Meat Products Technology Chemistry and Microbiology

Meat and Meat Products  Technology  Chemistry and Microbiology

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

Author: A. Varnam

Publisher: Springer Science & Business Media

ISBN: 0412495600

Category: Technology & Engineering

Page: 430

View: 852

Provides integrated and up-to-date coverage of this important food group
Categories: Technology & Engineering

Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

Author: Romain Jeantet

Publisher: John Wiley & Sons

ISBN: 9781848219342

Category: Technology & Engineering

Page: 436

View: 460

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Categories: Technology & Engineering

The Australian Handbook of Meat Inspection

The Australian Handbook of Meat Inspection

( 14 ) Inspectors in charge of canned meat establishments shall supervise all
packing and stacking of canned meat in pursuance of these Regulations . ( 15 )
Except as provided for bull beef and ram mutton all admixtures such as beef and
veal ...

Author: John Johnston

Publisher:

ISBN: WISC:89047394879

Category: Meat inspection

Page: 248

View: 134

Categories: Meat inspection

Handbook on Pig Farming and Pork Processing

Handbook on Pig Farming and Pork Processing

This handbook is designed for use by everyone engaged in the pork production.

Author: NPCS Board of Consultants & Engineers

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9789381039786

Category: Pets

Page: 280

View: 832

Pig farming is the raising and breeding of pigs. Among the various livestock species, piggery is most potential source for meat production and pigs are more efficient feed converters after the broiler. Pig rearing has traditionally been in the main occupational axis of the socially backward down-trodden class of Indian population since time immemorial. But at present commercial pig farming has greatly changed social scenario of this business in India. Now everyone is conscious about the economic importance of pig farming. Pig farming for meat production is one of the best and profitable business ideas for people. There are several highly meat producing pig breeds available and Initial requirements of small investment, quick returns and utilization of bristles and manure further increase the importance of this animal. This handbook is designed for use by everyone engaged in the pork production. The book explains about how to raise and care for pigs, by choosing the right breed, how to house, feed and breed them, butchering process, manufacturing process of various pork products and sample plant layouts & process flow sheets with machinery details. Major contents of the book are behavior of pigs, feeding management, pig breeding, housing management, diseases, pork processing, sausages, bacon, cooked ham, chilling and freezing of meat, meat packaging. It will be a standard reference book for professionals, food technologists, entrepreneurs, and others interested in startup of pig farming and pork production. TAGS Pig Farming Project in India, Pig Farming Business Plan in India, Pig Farming in India, How to Start Piggery Farm, How to Start Pig Farming in India, Pig Farming Project Report, How to Start Pig Farming and Pork Processing Business, Pig Farming, How to Start Small Pig Farm, Piggery Farming, Small Scale Pig Farming, Pig Farming Guide, Opportunities in Small Scale Pig Farming, Pig Farming and Pork Processing, Industrial Pig Farming, Low Cost Pig Farming, Business of Pig Farming, Pig Farming Business, Industrial Livestock Farming, Starting Pig Farm, How to Start Pig Farming, How to Start Pig Farm Business, How to Start Commercial Pig Farming Business, How to Raise Pigs, Pig Farming for Beginners, Pig Farming Project, Pig Farming For Profit, Commercial Pig Farming, Guide to Start Your Own Piggery, Beginners Pig Farming Guide, Pig Farming Business Guide, Commercial Piggery Business, How to Start Profitable Pig Farming Business, How to Raise Pigs, Business Opportunities in Pig Farming, Raising Pigs for Meat, How to Raise Pig for Meat, How to Raise Pig for Profit on Small Farm, Pig Rearing, Rearing Pigs, Rearing Pigs for Meat, Pig Rearing Project, Profitable Pig Rearing, Guide to Profitable Investment in Pig Farming, Guide to Raising Pigs, Small Scale Pig Raising, Pig Farming Project Ideas, Projects on Small Scale Industries, Small Scale Industries Projects Ideas, Project Profile on Small Scale Industries, How to Start Pig Farming in India Project Report on Pig Farming, Detailed Project Report on Pig Farming, Project Report on Pig Farming, Pre-Investment Feasibility Study on Pig Farming, Techno-Economic Feasibility Study on Pig Farming, Feasibility Report on Pig Farming, Free Project Profile on Pig Farming ,Project Profile on Pig Farming, Download Free Project Profile on Pig Farming, Industrial Project Report, Project Consultant, Project Consultancy, NPCS, Niir, Process Technology Books, Business Consultancy, Business Consultant, Project Identification and Selection, Preparation of Project Profiles, Startup, Business Guidance, Business Guidance to Clients, Startup Project for Pig Farming, Startup Project, Startup Ideas, Project for Startups, Startup Project Plan, Business Start-Up, Business Plan for Startup Business, Great Opportunity for Startup, Small Start-Up Business Project, Project Report for Bank Loan, Project Report for Bank Finance, Project Report Format for Bank Loan in Excel, Excel Format of Project Report and CMA Data, Project Report Bank Loan Excel, Detailed Project Plan Reports
Categories: Pets

Sanitation Handbook for Meat and Poultry Inspectors

Sanitation Handbook for Meat and Poultry Inspectors

Author: United States. Meat and Poultry Inspection Program. Facilities Equipment and Sanitation Division

Publisher:

ISBN: MINN:31951002963668X

Category: Meat inspection

Page:

View: 466

Categories: Meat inspection

Handbook of Food Products Meat and Meat Products

Handbook of Food Products  Meat and Meat Products

The highest liveweight is that of cattle , while the highest yield of meat and , in
particular , fat ( exterior and interior , including caul fat , etc . ) , is given by pigs (
75 – 85 % in various breeds ) . TYPES OF MEAT - PROCESSING PLANTS All
meat ...

Author: Matveĭ Maksimovich Danilov

Publisher:

ISBN: CORNELL:31924003606781

Category: Eggs

Page: 173

View: 829

Categories: Eggs