Meat Processing

Improving Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Meat Processing by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781855736665
Publisher: Elsevier Science Publication: September 6, 2002
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855736665
Publisher: Elsevier Science
Publication: September 6, 2002
Imprint: Woodhead Publishing
Language: English

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.

Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.

With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

  • Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing
  • Examines the range of processing techniques that have been deployed at various stages in the supply chain
  • Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.

Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.

With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

More books from Elsevier Science

Cover of the book The Definitive Guide to the ARM Cortex-M0 by
Cover of the book Handbook of Organizational Creativity by
Cover of the book Principles of Clinical Pharmacology by
Cover of the book Markov Chains by
Cover of the book Fractal Models in Exploration Geophysics by
Cover of the book Reliability and Failure of Electronic Materials and Devices by
Cover of the book Peptides and Proteins as Biomaterials for Tissue Regeneration and Repair by
Cover of the book Non-Self-Adjoint Boundary Eigenvalue Problems by
Cover of the book Nonlinear Systems in Heat Transfer by
Cover of the book The Evolution of Pancreatic Islets by
Cover of the book The Designer's Guide to the Cortex-M Processor Family by
Cover of the book Transport Properties of Chemicals and Hydrocarbons by
Cover of the book Antigen Binding Molecules: Antibodies and T-Cell Receptors by
Cover of the book Handbook of Health Economics by
Cover of the book Plant Design and Operations by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy