Meat Products Handbook (ePub)
Practical Science and Technology
(Sprache: Englisch)
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need....
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There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
- A one volume reference on processed meat products
- Combines detailed practical knowledge of processing and ingredients with scientific understanding
- A standard reference for research & development, quality and production managers in the meat industry
Autoren-Porträt von G. Feiner
A qualified Master Butcher, Gerhard Feiner has worked in the meat industry for over twenty years. He has been a Factory and Production Manager in countries such as Austria, New Zealand and China, and has worked for companies in Germany and Australia supplying ingredients to the meat industry. Mr Feiner studied meat technology at the Federal College for Meat Technology at Kulmbach, which is closely associated with the prestigious Federal Institute for Meat Science and Technology in Germany. He has conducted technical seminars in many countries in Europe, North America and the Pacific.
Bibliographische Angaben
- Autor: G. Feiner
- 2006, 672 Seiten, Englisch
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1845691725
- ISBN-13: 9781845691721
- Erscheinungsdatum: 29.09.2006
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 5.80 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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Pressezitat
...a well researched book, packed with useful information that will be of value to professionals, academics and students., Read and Digest…an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology., Acta Alimentaria
…a valuable source of information for R&D, quality and production managers (master butchers) in meat industry and processing, but it is also indispensable for students or lecturers engaged in meat technology., Advances in Food Science
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