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Bog, hardback Meat Processing af Joseph Kerry

Meat Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition, nr. 76)

- Improving Quality

(Bog, hardback)

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture. Illustrations

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing an... Læs mere

Produktdetaljer:

Sprog:
Engelsk
ISBN-13:
9781855735835
Sideantal:
480
Udgivet:
06-09-2002
Nr. i serien:
76
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Forlagets beskrivelse
This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture. Illustrations
Bibliotekernes beskrivelse
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain.Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

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