Processed Meats

Written By A.M. Pearson
Processed Meats
  • Publsiher : Springer
  • Release : 06 December 2012
  • ISBN : 1461576857
  • Pages : 448 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKProcessed Meats


Read or download book entitled Processed Meats written by A.M. Pearson which was release on 06 December 2012, this book published by Springer. Available in PDF, EPUB and Kindle Format. Book excerpt: Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Processed Meats

Processed Meats
  • Author : A.M. Pearson,T.A. Gillett
  • Publisher : Springer
  • Release Date : 2012-12-06
  • Total pages : 448
  • ISBN : 1461576857
GET BOOK

Summary : Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's ...

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2008-11-12
  • Total pages : 760
  • ISBN : 1461576857
GET BOOK

Summary : Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the ...

Processed Meats

Processed Meats
  • Author : Joseph P. Kerry,John F. Kerry
  • Publisher : Elsevier
  • Release Date : 2011-07-14
  • Total pages : 752
  • ISBN : 1461576857
GET BOOK

Summary : In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options ...

Safety of Meat and Processed Meat

Safety of Meat and Processed Meat
  • Author : Fidel Toldrá
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-04-21
  • Total pages : 699
  • ISBN : 1461576857
GET BOOK

Summary : Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants ...

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-03
  • Total pages : 572
  • ISBN : 1461576857
GET BOOK

Summary : Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The ...

Ingredients in Meat Products

Ingredients in Meat Products
  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-02-21
  • Total pages : 419
  • ISBN : 1461576857
GET BOOK

Summary : There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery ...

Modern Food Microbiology

Modern Food Microbiology
  • Author : James M. Jay,Martin J. Loessner,David A. Golden
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-05-10
  • Total pages : 790
  • ISBN : 1461576857
GET BOOK

Summary : With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure ...

Advances in Meat Processing Technology

Advances in Meat Processing Technology
  • Author : Alaa El-Din A. Bekhit
  • Publisher : CRC Press
  • Release Date : 2017-09-29
  • Total pages : 586
  • ISBN : 1461576857
GET BOOK

Summary : This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

Production and Processing of Healthy Meat Poultry and Fish Products

Production and Processing of Healthy Meat  Poultry and Fish Products
  • Author : A.M. Pearson,T.R. Dutson
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-03-09
  • Total pages : 367
  • ISBN : 1461576857
GET BOOK

Summary : The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in ...

Handbook of Halal Food Production

Handbook of Halal Food Production
  • Author : Mian N. Riaz,Muhammad M. Chaudry
  • Publisher : CRC Press
  • Release Date : 2018-09-03
  • Total pages : 381
  • ISBN : 1461576857
GET BOOK

Summary : Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers ...

Freezing Effects on Food Quality

Freezing Effects on Food Quality
  • Author : Jeremiah
  • Publisher : CRC Press
  • Release Date : 1996-02-06
  • Total pages : 432
  • ISBN : 1461576857
GET BOOK

Summary : This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies ...

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
  • Author : Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2006-08-03
  • Total pages : 756
  • ISBN : 1461576857
GET BOOK

Summary : This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics ...

AgExporter

AgExporter
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1994
  • Total pages : 212
  • ISBN : 1461576857
GET BOOK

Summary : Download or read online AgExporter written by , published by which was released on 1994. Get AgExporter Books now! Available in PDF, ePub and Kindle....

Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation
  • Author : Amy Christine Brown
  • Publisher : Cengage Learning
  • Release Date : 2014-02-26
  • Total pages : 704
  • ISBN : 1461576857
GET BOOK

Summary : UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly ...

63rd International Congress of Meat Science and Technology

63rd International Congress of Meat Science and Technology
  • Author : Declan Troy,Ciara McDonnell,Laura Hinds,Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2017-08-14
  • Total pages : 1016
  • ISBN : 1461576857
GET BOOK

Summary : This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 13-18 August, 2017. Under the theme of nurturing locally, growing globally, areas covered in the congress included meat sustainability and the role of the of meat science ...