Handbook of Meat and Meat Processing, Second Edition

Front Cover
Y. H. Hui
CRC Press, Jan 11, 2012 - Technology & Engineering - 1000 pages

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

  • An overview of the meat-processing industry
  • The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
  • Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
  • The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
  • Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
  • The manufacture of processed meat products such as sausage and ham
  • The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

 

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Humans who murder other non-human animals which are sentient beings exactly like humans are nothing more than monsters.
humans are Nazis and the animals are the victims of the holocaust of the
hunan lust for eating for their flesh. shame upon the human race. may Karma bring down great wrath and judgment and Punishment upon the humans. the meat and dairy Industries are nothing more then a Demonic Machine from the pit of Hell . The oppression & cruelty perpetrated upon animals is a despicable abomination.  

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