Processed MeatsSpringer Science & Business Media, 30 set 1996 - 448 pagine Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide. |
Sommario
Introduction to Meat Processing 112 | 2 |
Composition and Nutritive Value of Raw Materials and Processed Meats | 23 |
Curing | 53 |
Smoking | 79 |
Meat Cookery and Cooked Meat Products | 105 |
Raw Materials | 126 |
Sectioned and Formed Meat Products | 144 |
Least Cost Formulation and Preblending of Sausage | 180 |
Casings Extenders and Additives | 291 |
Herbs Spices and Condiments | 311 |
Cured andor Smoked Meats | 333 |
Reduced and Low Fat Meat Products | 355 |
The Canning Process | 372 |
Canned Meat Formulations | 390 |
Restructured Meat Products | 414 |
438 | |
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Parole e frasi comuni
acid added American Meat Institute amount antioxidant bacon binding black pepper bologna bone boneless brine carcass carrageenan cellulosic Chili con carne chilled chopped collagen color composition contain cooked Coriander corn syrup cured hams cured meat cuts deboned dried dry curing dry sausages emulsifying emulsion erythorbate Federal fibrous flaked flavor Food Sci Food Technol formed meat Formula frankfurters frozen garlic Grind heat increased Ingredients lb OZ internal temperature lean liquid smoke loins low fat meat ingredients meat inspection regulations meat products mixer mixing mixture moisture muscle myoglobin nitrosamines nutmeg oxidation packaged phosphate pickle plate preblending processed meat processors protein pumping Regular pork trimmings relative humidity removed roasts salt sausage products sectioned and formed semidry shank meat skin sliced smokehouse Sodium erythorbate Sodium nitrite soluble soy protein spices steaks storage stuffed sugar surface Table texture turkey usually utilized vacuum veal weight White pepper
Riferimenti a questo libro
Advanced Planning in Fresh Food Industries: Integrating Shelf Life into ... Matthias Lütke Entrup Anteprima limitata - 2005 |
Meat Processing: Improving Quality Joseph P. Kerry,John F. Kerry,David Ledward Anteprima non disponibile - 2002 |