There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty yearsa experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for RaD, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research a development, quality and production managers in the meat industryFresh. sausages. Fresh sausages, as the name suggests, are meat products sold fresh without prior heat treatment. The entire heat treatment of the product occurs at the very last point in the supply chain: the consumera#39;s home. ... In households without a refrigerator, it is then defrosted at room temperature, which is quite commonly between 25 and 40 aC in many tropical countries, and then heat treated.
|Title||:||Meat Products Handbook|
|Publisher||:||Elsevier - 2006-09-29|