UID:
almafu_9959327187202883
Format:
1 online resource (566 pages)
ISBN:
9780813820965
,
0813820960
,
9780813820897
,
0813820898
,
0813821827
,
9780813821825
,
9786612491627
,
6612491620
Content:
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá 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 k.
Note:
Cover13; -- Contents -- Preface -- Contributors -- About the Editor -- Part I: Technologies -- Chapter 1: Chemistry and Biochemistry of Meat -- Chapter 2: Technological Quality of Meat for Processing -- Chapter 3: Meat Decontamination -- Chapter 4: Aging/Tenderization Mechanisms -- Chapter 5: Freezing/Thawing -- Chapter 6: Curing -- Chapter 7: Emulsification -- Chapter 8: Thermal Processing -- Chapter 9: Fermentation -- Chapter 10: Starter Cultures for Meat Fermentation -- Chapter 11: Drying -- Chapter 12: Smoking -- Chapter 13: Meat Packaging -- Chapter 14: Novel Technologies for Microbial Spoilage Prevention -- Chapter 15: Plant Cleaning and Sanitation -- Part II: Products -- Chapter 16: Cooked Ham -- Chapter 17: Cooked Sausages -- Chapter 18: Bacon -- Chapter 19: Canned Products and P226;t233; -- Chapter 20: Dry-Cured Ham -- Chapter 21: Mold-Ripened Sausages -- Chapter 22: Semidry and Dry Fermented Sausages -- Chapter 23: Restructured Whole-Tissue Meats -- Chapter 24: Functional Meat Products -- Part III: Controls -- Chapter 25: Physical Sensors for Quality Control during Processing -- Chapter 26: Sensory Evaluation of Meat Products -- Chapter 27: Detection of Chemical Hazards -- Chapter 28: Microbial Hazards in Foods -- Chapter 29: Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR -- Chapter 30: HACCP -- Chapter 31: Quality Assurance -- Index.
Additional Edition:
Print version: Handbook of meat processing. Ames, Iowa : Wiley-Blackwell, 2010 ISBN 9780813821825
Language:
English
Keywords:
Electronic books.
;
Handbooks and manuals.
;
Electronic books.
;
Handbooks and manuals.
;
Electronic books.
;
Handbooks and manuals.
DOI:
10.1002/9780813820897
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780813820897
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780813820897
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780813820897
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