Processed Meats

Produk Detail:
  • Author : A.M. Pearson
  • Publisher : Springer
  • Pages : 448 pages
  • ISBN : 1461576857
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Processed Meats

Download or Read online Processed Meats full in PDF, ePub and kindle. this book written by A.M. Pearson and published by Springer which was released on 06 December 2012 with total page 448 pages. We cannot guarantee that Processed Meats book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : 06 December 2012
GET THIS BOOK Processed Meats

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,

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 : 12 November 2008
GET THIS BOOK Handbook of Processed Meats and Poultry Analysis

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 American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived

Processed Meats

Processed Meats
  • Author : Joseph P. Kerry,John F. Kerry
  • Publisher : Elsevier
  • Release : 14 July 2011
GET THIS BOOK Processed Meats

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 and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part

Safety of Meat and Processed Meat

Safety of Meat and Processed Meat
  • Author : Fidel Toldrá
  • Publisher : Springer Science & Business Media
  • Release : 21 April 2009
GET THIS BOOK Safety of Meat and Processed Meat

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 like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release : 03 December 2007
GET THIS BOOK Essentials of Food Science

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 revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include

Ingredients in Meat Products

Ingredients in Meat Products
  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release : 21 February 2009
GET THIS BOOK Ingredients in Meat Products

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 of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the

Modern Food Microbiology

Modern Food Microbiology
  • Author : James M. Jay,Martin J. Loessner,David A. Golden
  • Publisher : Springer Science & Business Media
  • Release : 10 May 2006
GET THIS BOOK Modern Food Microbiology

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 and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating

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 : 09 March 2013
GET THIS BOOK Production and Processing of Healthy Meat Poultry and Fish Products

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 each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties

Handbook of Halal Food Production

Handbook of Halal Food Production
  • Author : Mian N. Riaz,Muhammad M. Chaudry
  • Publisher : CRC Press
  • Release : 03 September 2018
GET THIS BOOK Handbook of Halal Food Production

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 in the United States and abroad. Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists,

Freezing Effects on Food Quality

Freezing Effects on Food Quality
  • Author : Jeremiah
  • Publisher : CRC Press
  • Release : 06 February 1996
GET THIS BOOK Freezing Effects on Food Quality

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 are based, are reviewed.

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
  • Author : Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release : 03 August 2006
GET THIS BOOK 52nd International Congress of Meat Science and Technology

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 and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was

Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation
  • Author : Amy Christine Brown
  • Publisher : Cengage Learning
  • Release : 26 February 2014
GET THIS BOOK Understanding Food Principles and Preparation

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 explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of

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 : 14 August 2017
GET THIS BOOK 63rd International Congress of Meat Science and Technology

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 in a challenging global environment, genetics and genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international best practice in animal welfare, scientific advances