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Processed Meats

Processed Meats Book
Author : A.M. Pearson
Publisher : Springer
Release : 2012-12-16
ISBN : 9781461576877
Language : En, Es, Fr & De

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Book Description :

This third edition has been extensively revised with new and updated information. In addition, two new chapters have been added: Chapter 12, "Herbs, Spices, and Condiments" covering their uses in processed meat and poultry products, and Chapter 14, "Low Fat and Reduced Fat Meat Products," which discusses the demand for such products with emphasis on the principles involved in production and examples of formulations. The book, as with the two previous editions, is intended as a text for advanced undergraduate and beginning graduate students interested in meat processing. It is also expected that it will prove useful as a reference for industry and for governmental researchers associated with the meat and poultry industries. A.M. Pearson T.A. Gillett xi 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enzymes. This definition excludes cutting, grinding, and packaging of fresh meat in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacture of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Processed Meats

Processed Meats Book
Author : A.M. Pearson,T.A. Gillett
Publisher : Springer
Release : 2012-12-06
ISBN : 1461576857
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : W. E. Kramlich,Albert Marchant Pearson,Francis Warren Tauber
Publisher : Unknown
Release : 1973
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Processed Meats book written by W. E. Kramlich,Albert Marchant Pearson,Francis Warren Tauber, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Processed Meats

Processed Meats Book
Author : Joseph P. Kerry,John F. Kerry
Publisher : Elsevier
Release : 2011-07-14
ISBN : 0857092944
Language : En, Es, Fr & De

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Book Description :

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 two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Processed Meats

Processed Meats Book
Author : A.M. Pearson,F.W. Tauber
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9401096929
Language : En, Es, Fr & De

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Book Description :

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2008-11-12
ISBN : 9781420045338
Language : En, Es, Fr & De

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Book Description :

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 products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Safety of Meat and Processed Meat

Safety of Meat and Processed Meat Book
Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Release : 2009-04-21
ISBN : 9780387890265
Language : En, Es, Fr & De

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Book Description :

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 technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Release : 2007-12-03
ISBN : 0387699406
Language : En, Es, Fr & De

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Book Description :

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 RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Ingredients in Meat Products

Ingredients in Meat Products Book
Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
Release : 2009-02-21
ISBN : 9780387713274
Language : En, Es, Fr & De

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Book Description :

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 challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Sausage and Processed Meats Manufacturing

Sausage and Processed Meats Manufacturing Book
Author : Robert E. Rust
Publisher : Unknown
Release : 1976
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Sausage and Processed Meats Manufacturing book written by Robert E. Rust, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Modern Food Microbiology

Modern Food Microbiology Book
Author : James M. Jay,Martin J. Loessner,David A. Golden
Publisher : Springer Science & Business Media
Release : 2008-02-05
ISBN : 0387234136
Language : En, Es, Fr & De

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Book Description :

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 of taxonomies make this an essential for every food scientist.

Advances in Meat Processing Technology

Advances in Meat Processing Technology Book
Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
Release : 2017-09-29
ISBN : 1315354667
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : A.M. Pearson,T.R. Dutson
Publisher : Springer Science & Business Media
Release : 2013-03-09
ISBN : 146131125X
Language : En, Es, Fr & De

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Book Description :

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 that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Facts about processed meats

Facts about processed meats Book
Author : Arthur J. Maurer,Dennis Buege,University of Wisconsin--Extension. Cooperative Extension Programs
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Facts about processed meats book written by Arthur J. Maurer,Dennis Buege,University of Wisconsin--Extension. Cooperative Extension Programs, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Halal Food Production

Handbook of Halal Food Production Book
Author : Mian N. Riaz,Muhammad M. Chaudry
Publisher : CRC Press
Release : 2018-09-03
ISBN : 1351645870
Language : En, Es, Fr & De

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Book Description :

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, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.

Freezing Effects on Food Quality

Freezing Effects on Food Quality Book
Author : Jeremiah
Publisher : CRC Press
Release : 1996-02-06
ISBN : 9780824793500
Language : En, Es, Fr & De

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Book Description :

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.

The Quality of Accelerated Processed Meats

The Quality of Accelerated Processed Meats Book
Author : Henriëtte L. van Laack
Publisher : Unknown
Release : 1989
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Quality of Accelerated Processed Meats book written by Henriëtte L. van Laack, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

AgExporter

AgExporter Book
Author : Anonim
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download AgExporter book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology Book
Author : Joseph Kerry
Publisher : Wageningen Academic Publishers
Release : 2006-08-03
ISBN : 9086865798
Language : En, Es, Fr & De

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Book Description :

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 to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry.

Proposals Amending the Meat Import Quota Act of 1964

Proposals Amending the Meat Import Quota Act of 1964 Book
Author : United States. Congress. House. Committee on Ways and Means. Subcommittee on Trade
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proposals Amending the Meat Import Quota Act of 1964 book written by United States. Congress. House. Committee on Ways and Means. Subcommittee on Trade, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.