HACCP in Meat, Poultry, and Fish Processing
Title | HACCP in Meat, Poultry, and Fish Processing PDF eBook |
Author | A. M. Pearson |
Publisher | Springer Science & Business Media |
Pages | 408 |
Release | 2012-12-06 |
Genre | Science |
ISBN | 1461521491 |
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
Haccp in Meat, Poultry, and Fish Processing
Title | Haccp in Meat, Poultry, and Fish Processing PDF eBook |
Author | |
Publisher | |
Pages | 412 |
Release | 1995-12-31 |
Genre | |
ISBN | 9781461521501 |
HACCP in Meat, Poultry and Fish Processing
Title | HACCP in Meat, Poultry and Fish Processing PDF eBook |
Author | Stinson |
Publisher | |
Pages | |
Release | 2023 |
Genre | |
ISBN |
HACCP in Meat, Poultry and Fish Processing
Title | HACCP in Meat, Poultry and Fish Processing PDF eBook |
Author | Rajat Sinha |
Publisher | |
Pages | 304 |
Release | 2017 |
Genre | Fishery processing |
ISBN | 9789386355300 |
Guidebook for the Preparation of HACCP Plans
Title | Guidebook for the Preparation of HACCP Plans PDF eBook |
Author | |
Publisher | |
Pages | 74 |
Release | 1997 |
Genre | Meat |
ISBN |
Advances in Meat Research
Title | Advances in Meat Research PDF eBook |
Author | A.M. Pearson |
Publisher | Springer |
Pages | 325 |
Release | 1985-09-30 |
Genre | Technology & Engineering |
ISBN | 9780870554575 |
The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Haccp in the Meat Industry
Title | Haccp in the Meat Industry PDF eBook |
Author | M. Brown |
Publisher | Elsevier |
Pages | 344 |
Release | 2000-09-22 |
Genre | Technology & Engineering |
ISBN | 1855736446 |
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.