Articles liés à Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing - Couverture rigide

 
9781439836835: Handbook of Meat and Meat Processing
Couverture rigide
ISBN 10 : 1439836833 ISBN 13 : 9781439836835
Editeur : CRC Press Inc, 2012

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Y. H. Hui

À propos de la quatrième de couverture

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CRC Press Inc
Date d'édition
2012
Langue
anglais
ISBN 10 
1439836833
ISBN 13 
9781439836835
Reliure
Relié
Numéro d'édition
2
Nombre de pages
982
Éditeur
Hui Y. H. Ph.D., Aalhus J. L. Ph.D., Cocolin L. Ph.D., Guerrero-Legarreta I. Ph.D., Nollet L. M. Ph.D.
Coordonnées du fabricant
non disponible
Personne responsable
GPSR Kontakt
gpsr@libri.de

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