Thermal Processing of Ready-to-Eat Meat Products

C. Lynn Knipe, Robert E. Rust

John Wiley & Sons, Aug 14, 2009 - Technology & Engineering - 248 pages

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.

Contents

• Chapter 1 Heat and Mass Transfer: 3
• Chapter 2 Microbiology of Cooked Meats: 17
• Chapter 3 Fundamentals of Continuous Thermal Processing: 39
• Chapter 4 Thermal Processing of Slurries: 57
• Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in ReadytoEat Meat Products: 87
• Chapter 6 Introduction to Lethality Equations: 127
• Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDAPathogen Modeling Program: 137
• Chapter 8 Supporting Documentation Materials for HACCP Decisions: 153
• Chapter 9 The Ten Principles of Sanitary Design for ReadytoEat Processing Equipment: 163
• Chapter 10 Principles of Sanitary Design for Facilities: 173
• Chapter 11 ThirdParty Audits: 187
• Chapter 12 Food Safety Beyond Guidelines and Regulations: 195
• AppendixA Objectives and Critical Elements of Thermal Processing of ReadytoEat Meat Products: 213
• Index: 229

About the author

C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.

Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.

Bibliographic information

• Title: Thermal Processing of Ready-to-Eat Meat Products
• Editors: C. Lynn Knipe, Robert E. Rust
• Publisher: John Wiley & Sons, 2009
• ISBN: 0813808537, 9780813808536
• Length: 248 pages
• Subjects: Technology & Engineering / Food Science