Handbook of Meat and Meat Processing
eBook - PDF

Handbook of Meat and Meat Processing

  1. 1,000 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Meat and Meat Processing

About this book

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 preservati

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Yes, you can access Handbook of Meat and Meat Processing by Y. H. Hui in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
Print ISBN
9781138582811
eBook ISBN
9781439836842
Edition
2
Topic
Technology & Engineering
Subtopic
Agriculture
Index
Technology & Engineering

Table of contents

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