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Meat Products Handbook Practical Science and Technology
by G. Feiner
Pages: 672
Publisher: --
Edition: 1st., 2006
Language: English
ISBN: 978-1845690502
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. Key Features: 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.
Contents:
Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products.
Part 2 Technologies for particular meat products: Cooked ham: whole muscle, brine-injected products; Typical whole muscle, brine-injected cooked ham products from around the world; Cooked ham: non-injection methods for adding brine; Typical cooked ham products from around the world using non-injection methods for adding brine; Cooked sausages; Typical cooked sausage products from around the world; Fresh sausages; Typical fresh sausage products from around the world; Raw fermented salami; Typical raw fermented salami products from around the world; Semi and fully-cooked fermented salami; Non-fermented salami; Typical non-fermented salami products from around the world; Spreadable raw fermented sausage; Typical raw fermented sausage products from around the world; Cured air-dried meat products; Typical cured air-dried meat products from around the world; Spreadable liver sausage and liver-pâté; Typical liver sausage and liver-pâté products made around the world; Burger, patties and crumbed products; Typical patty and nugget products from around the world; Sliceable and non-sliceable blood sausage; Typical blood sausage products from around the world; Brawn and meat jelly; Typical brawn and meat products from around the world; Canned retorted corned beef; Moisture-enhanced (case-ready) and marinated meat; Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products.
Enjoy!
by G. Feiner
Pages: 672
Publisher: --
Edition: 1st., 2006
Language: English
ISBN: 978-1845690502
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. Key Features: 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.
Contents:
Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products.
Part 2 Technologies for particular meat products: Cooked ham: whole muscle, brine-injected products; Typical whole muscle, brine-injected cooked ham products from around the world; Cooked ham: non-injection methods for adding brine; Typical cooked ham products from around the world using non-injection methods for adding brine; Cooked sausages; Typical cooked sausage products from around the world; Fresh sausages; Typical fresh sausage products from around the world; Raw fermented salami; Typical raw fermented salami products from around the world; Semi and fully-cooked fermented salami; Non-fermented salami; Typical non-fermented salami products from around the world; Spreadable raw fermented sausage; Typical raw fermented sausage products from around the world; Cured air-dried meat products; Typical cured air-dried meat products from around the world; Spreadable liver sausage and liver-pâté; Typical liver sausage and liver-pâté products made around the world; Burger, patties and crumbed products; Typical patty and nugget products from around the world; Sliceable and non-sliceable blood sausage; Typical blood sausage products from around the world; Brawn and meat jelly; Typical brawn and meat products from around the world; Canned retorted corned beef; Moisture-enhanced (case-ready) and marinated meat; Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products.
Enjoy!