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Handbook of Meat and Meat Processing

Edited by: Y. H. Hui , J. L. Aalhus , L. Cocolin , I. Guerrero-Legarreta , L. M. Nollet , R. W. Purchas , M. W. Schilling , P. Stanfield , Y. L. Xiong

Print publication date:  January  2012
Online publication date:  January  2012

Print ISBN: 9781439836835
eBook ISBN: 9781439836842
Adobe ISBN:

10.1201/b11479
 Cite  Marc Record

Book description

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.

Table of contents

Chapter  1:  Meat Industries Download PDF
Chapter  2:  Muscle Biology Download PDF
Chapter  3:  Meat Composition Download PDF
Chapter  4:  Postmortem Muscle Chemistry Download PDF
Chapter  5:  Meat Color  Download PDF
Chapter  6:  Flavors and Flavor Generation of Meat Products Download PDF
Chapter  7:  Analytical Methods for Meat and Meat Products Download PDF
Chapter  8:  Recent Advances in Meat Quality Assessment Download PDF
Chapter  9:  Beef Texture and Juiciness  Download PDF
Chapter  10:  Sensory Evaluation of Muscle Foods Download PDF
Chapter  11:  Meat and Functional Foods Download PDF
Chapter  12:  Meat Species Identification Download PDF
Chapter  13:  Sources and Control of Microbial Contamination on Red Meat Download PDF
Chapter  14:  Application of Proteomics to Understand Meat Quality Download PDF
Chapter  15:  Antemortem Handling Download PDF
Chapter  16:  Postmortem Handling Download PDF
Chapter  17:  Electrical Stimulation in Meat Processing Download PDF
Chapter  18:  Carcass Evaluation Download PDF
Chapter  19:  Chilling and Freezing Meat Download PDF
Chapter  20:  Irradiation of Meat Download PDF
Chapter  21:  Slaughtering Operations and Equipment Download PDF
Chapter  22:  A Review of Kosher Laws with an Emphasis on Meat and Meat Products  Download PDF
Chapter  23:  Meat Emulsions Download PDF
Chapter  24:  Mechanical Deboning Download PDF
Chapter  25:  Breading Download PDF
Chapter  26:  Marination: Ingredient Technology Download PDF
Chapter  27:  Marination: Processing Technology Download PDF
Chapter  28:  Drying: Principles and Applications Download PDF
Chapter  29:  Thermal Technology Download PDF
Chapter  30:  Meat-Curing Technology Download PDF
Chapter  31:  Meat-Smoking Technology Download PDF
Chapter  32:  Meat Fermentation Download PDF
Chapter  33:  Nonmeat Ingredients and Additives Download PDF
Chapter  34:  Meat and Meat Products Download PDF
Chapter  35:  Meat and Commerce in the United States: Label Requirements and Purchase Specifications  Download PDF
Chapter  36:  Safe Practices for Sausage Production in the United States  Download PDF
Chapter  37:  Mold-Ripened Sausages Download PDF
Chapter  38:  Chinese Sausages Download PDF
Chapter  39:  Dry-Cured Ham Download PDF
Chapter  40:  Turkish Pastirma: A Dry-Cured Beef Product Download PDF
Chapter  41:  An Overview on Meat Safety in the United States  Download PDF
Chapter  42:  Sanitation Performance Standards  Download PDF
Chapter  43:  Hazard Analysis and Critical Control Point System  Download PDF
Chapter  44:  Shelf-Stable Processed Meat Products  Download PDF
Chapter  45:  Not Shelf-Stable Processed Meat Products  Download PDF
Chapter  46:  Processing Raw Products: Safety Requirements in the United States  Download PDF
Chapter  47:  Ground Meat Processing and Safety  Download PDF
Chapter  48:  Guidance on Meat Establishment Facilities and Equipment  Download PDF
Chapter  49:  Sanitation of Food-Processing Equipment  Download PDF
Chapter  50:  Enforcement Tools for Meat in Commerce in the United States  Download PDF
Chapter  51:  Meat Processing and Workers’ Safety  Download PDF
prelims Download PDF
Appendix Download PDF
Index Download PDF
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