Proceedings of the 44th Annual Reciprocal Meat Conference of the American Meat Science Association
Author: American Meat Science Association. Conference
Publisher:
Published: 1991
Total Pages:
ISBN-13:
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Author: American Meat Science Association. Conference
Publisher:
Published: 1991
Total Pages:
ISBN-13:
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Publisher:
Published: 2000
Total Pages: 198
ISBN-13:
DOWNLOAD EBOOKAuthor: Y. H. Hui
Publisher: CRC Press
Published: 2012-01-11
Total Pages: 1003
ISBN-13: 1439836833
DOWNLOAD EBOOKRetitled 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 preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
Published: 2012-05-29
Total Pages: 645
ISBN-13: 1118352459
DOWNLOAD EBOOKA great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Author: British Library. Document Supply Centre
Publisher:
Published: 2001
Total Pages: 870
ISBN-13:
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Publisher:
Published: 1976
Total Pages: 658
ISBN-13:
DOWNLOAD EBOOKAuthor: Patricia A. Krug
Publisher:
Published: 1994
Total Pages: 68
ISBN-13:
DOWNLOAD EBOOKAuthor: British Library. Lending Division
Publisher:
Published: 1983
Total Pages: 844
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Congress. House. Committee on Agriculture
Publisher:
Published: 1994
Total Pages: 328
ISBN-13:
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