Springer Science & Business Media, Dec 6, 2012 - Technology & Engineering - 427 pages
This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
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Composition and Nutritive Value of Raw Materials
Sectioned and Formed Meat Products
LeastCost Formulation and Preblending of Sausage
Cured andor Smoked Meats
The Canning Process
Canned Meat Formulations
Restructured Meat Products
Other Methods of Processing
Deterioration of Processed Meat
Casings Seasonings Extenders and Additives
Other editions - View all
acid added American Meat Institute amount bacon bacteria black pepper bologna bone boneless brine carcass cellulosic chilled chopped collagen color comminuted composition contain cooked corn syrup cured meat cuts dilute distilled water dried dry curing emulsifying emulsion fat content fibrous flaked flavor Food Sci Food Technol formed meat Formula frankfurters freezing frozen meat hams heat Ingredients lb O2 internal temperature lean least-cost Lebanon bologna linear programming liver loins manufacture meat ingredients meat products method mixer mixing moisture muscle myoglobin nitrosamines oxidation packaged pasteurized phosphate pickle pigment plate poultry preblending prepared procedure processed meat processors protein raw materials removed result roasts salt sample sectioned and formed shank meat skin sliced smokehouse Sodium erythorbate Sodium nitrite Sodium nitrite 0.25 solution soy protein spices spoilage steaks storage stuffed sugar surface tender tion tissues turkey usually vacuum veal weight White pepper yeast