Articles liés à Microbiology Handbook: Meat Products

Microbiology Handbook: Meat Products - Couverture rigide

 
9781905224661: Microbiology Handbook: Meat Products
Couverture rigide
ISBN 10 : 1905224664 ISBN 13 : 9781905224661
Editeur : Leatherhead Food Research Association, 2009

Synopsis

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these 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 and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.

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

Présentation de l'éditeur

Animal flesh consumed as food is labelled meat; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these 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 and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook (Meat Products) provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.

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

Éditeur
Leatherhead Food Research Association
Date d'édition
2009
Langue
anglais
ISBN 10 
1905224664
ISBN 13 
9781905224661
Reliure
Relié
Numéro d'édition
2
Nombre de pages
312
Éditeur
Fernandes Rhea
Coordonnées du fabricant
non disponible
Personne responsable
non disponible