This handbook comprehensively presents the current status of the
manufacturing of the most important meat products. Editor and renowned
meat expert Fidel Toldra heads an international collection of meat
scientists who have contributed to this essential reference book.

Coverage is divided into three parts. Part one, Technologies, begins
with discussions on meat chemistry, biochemistry and quality and then
provides background information on main technologies involved in the
processing of meat, such as freezing, cooking, smoking, fermentation,
emulsification, drying and curing. Also included are key chapters on
packaging, spoilage prevention and plant cleaning and sanitation.

Part two, Products, is focused on the description of the manufacture
of the most important products, including cooked and dry-cured hams,
cooked and fermented sausages, bacon, canned meat, pate, restructured
meats and functional meat products. Each chapter addresses raw
materials, ingredients and additives, processing technology, main
types of products, production data, particular characteristics and
sensory aspects, and future trends.

Part three, Controls, offers current approaches for the control of
the quality and safety of manufactured meat products, with coverage
including sensory evaluation; chemical and biological hazards including
GMOs; HACCP; and quality assurance.

This book is an invaluable resource for all meat scientists, meat
processors, R&D professionals and product developers.

Key features:
* Unparalleled international expertise of editor and contributing
authors
* Addresses the state of the art of manufacturing the most important
meat products
* Special focus on approaches to control the safety and quality of
processed meats
* Extensive coverage of production technologies, sanitation, packaging
and sensory evaluation

Download File Size:7.06 MB

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