Processed Meats

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Springer Science & Business Media, Dec 6, 2012 - Technology & Engineering - 427 pages
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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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Contents

Composition and Nutritive Value of Raw Materials
18
Curing
46
Smoking
69
Raw Materials
106
Sectioned and Formed Meat Products
123
LeastCost Formulation and Preblending of Sausage
158
Sausages
187
Sausage Formulations
211
Cured andor Smoked Meats
270
The Canning Process
290
Canned Meat Formulations
307
Restructured Meat Products
329
Analytical Methods
351
Other Methods of Processing
389
Deterioration of Processed Meat
408
Index
419

Casings Seasonings Extenders and Additives
251

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