Processed Meats
  • Author : A.M. Pearson
  • Release Date : 06 December 2012
  • Publisher : Springer Science & Business Media
  • Genre : Technology & Engineering
  • Pages : 427
  • ISBN 13 : 9789401096928

Processed Meats Book Summary

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.

Processed Meats

Processed Meats

Author : A.M. Pearson,F.W. Tauber
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
Total View : 1400 Views
File Size : 40,9 Mb
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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 ...

Processed Meats

Processed Meats

Author : Joseph P. Kerry,John F. Kerry
Publisher : Elsevier
Genre : Technology & Engineering
Total View : 6878 Views
File Size : 40,6 Mb
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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 ...

Processed Meats

Processed Meats

Author : A.M. Pearson,T.A. Gillett
Publisher : Springer
Genre : Technology & Engineering
Total View : 6502 Views
File Size : 52,6 Mb
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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
Genre : Technology & Engineering
Total View : 7688 Views
File Size : 49,7 Mb
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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 ...

Red Meat and Processed Meat

Red Meat and Processed Meat

Author : International Agency for Research on Cancer
Publisher : IARC Monographs on the Evaluat
Genre : Medical
Total View : 8554 Views
File Size : 49,7 Mb
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This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been ...

Essentials of Food Science

Essentials of Food Science

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
Total View : 6498 Views
File Size : 41,9 Mb
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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 ...

Processed Meats

Processed Meats

Author : Nicole Walker
Publisher : Torrey House Press
Genre : Biography & Autobiography
Total View : 716 Views
File Size : 45,7 Mb
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Nicole Walker explores how heritage, food, and cooking can change, harm, and sometimes help fix our bodies and our planet....

Ingredients in Meat Products

Ingredients in Meat Products

Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
Total View : 3156 Views
File Size : 47,8 Mb
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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 ...