Handbook of Meat and Meat ProcessingY. H. Hui 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 preservati |
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acid activity added addition aging amount analysis animal antioxidants applied beef bone carcass cause changes characteristics chicken chilling color components composition compounds concentration consumer contain cooked cured cuts depends detection determine dose drying editors effect evaluation example extraction factors fatty acids fermented fibers Figure final flavor Food Chem Food Sci formation fresh functional glucose ground growth heat higher identification important improve increase influence ingredients irradiation Italy Journal kosher levels lipid materials measured meat products Meat Sci Meat Science mechanically method muscle myosin natural nitrite occurs oxidation packaging pigs pork postmortem poultry present properties protein reaction reduced removed reported Research salt samples sausages Science sensory slaughter smoke sodium species storage surface Technology temperature tenderness texture tion tissue usually values volatile weight