Improving the Safety of Fresh Meat

[Micotil]

Improving the Safety of Fresh Meat
By John Sofos

Pages: 808
Publisher: --
Edition: 1st., 2005
Series: W**dhead Publishing Series in Food Science, Technology and Nutrition
Language: English
ISBN: 978-1855739550

Description

​

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part 1 discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

 

[MotokoMotoko is verified member.]

Improving the Safety of Fresh Meat
2005

To view the content, you need to Sign In or Register.

:up:
​