Handbook of Meat Processing

Handbook of Meat Processing
Title Handbook of Meat Processing PDF eBook
Author Fidel Toldrá
Publisher John Wiley & Sons
Pages 583
Release 2010-01-21
Genre Technology & Engineering
ISBN 0813820960

Download Handbook of Meat Processing Book in PDF, Epub and Kindle

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Meat Processing Technology for Small- to Medium-scale Producers

Meat Processing Technology for Small- to Medium-scale Producers
Title Meat Processing Technology for Small- to Medium-scale Producers PDF eBook
Author Gunter Heinz
Publisher
Pages 455
Release 2007
Genre Meat
ISBN 9789747946994

Download Meat Processing Technology for Small- to Medium-scale Producers Book in PDF, Epub and Kindle

Advances in Meat Processing Technology

Advances in Meat Processing Technology
Title Advances in Meat Processing Technology PDF eBook
Author Alaa El-Din A. Bekhit
Publisher CRC Press
Pages 604
Release 2017-09-29
Genre Technology & Engineering
ISBN 1498700497

Download Advances in Meat Processing Technology Book in PDF, Epub and Kindle

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

Handbook of Food Processing

Handbook of Food Processing
Title Handbook of Food Processing PDF eBook
Author Theodoros Varzakas
Publisher CRC Press
Pages 666
Release 2015-10-22
Genre Technology & Engineering
ISBN 1498721788

Download Handbook of Food Processing Book in PDF, Epub and Kindle

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Food Processing, Two Volume Set

Handbook of Food Processing, Two Volume Set
Title Handbook of Food Processing, Two Volume Set PDF eBook
Author Theodoros Varzakas
Publisher CRC Press
Pages 1422
Release 2015-11-04
Genre Technology & Engineering
ISBN 1466582316

Download Handbook of Food Processing, Two Volume Set Book in PDF, Epub and Kindle

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Title Emerging Technologies in Meat Processing PDF eBook
Author Enda J. Cummins
Publisher John Wiley & Sons
Pages 451
Release 2016-12-19
Genre Technology & Engineering
ISBN 1118350685

Download Emerging Technologies in Meat Processing Book in PDF, Epub and Kindle

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Handbook of Meat Processing

Handbook of Meat Processing
Title Handbook of Meat Processing PDF eBook
Author Fidel Toldrá
Publisher John Wiley & Sons
Pages 582
Release 2010-04-20
Genre Technology & Engineering
ISBN 0813821827

Download Handbook of Meat Processing Book in PDF, Epub and Kindle

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation