Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.The probe-type temperature measurement is not a substitute to manual validation and measurement but is an ... For example, if a process is established for a beef piece of 1/2 inch cube, then process hold time can be established for a 3/4-inchanbsp;...
|Title||:||Thermal Processing of Ready-to-Eat Meat Products|
|Author||:||C. Lynn Knipe, Robert E. Rust|
|Publisher||:||John Wiley & Sons - 2009-08-14|