UID:
edoccha_9960073852502883
Format:
1 online resource (360 p.)
ISBN:
1-280-37219-2
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9786610372195
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1-59124-346-7
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1-85573-653-5
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of ref
Note:
Description based upon print version of record.
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Front Cover; Meat Refrigeration; Copyright Page; Table of Contents; Part 1: Refrigeration and meat quality; Chapter 1. Microbiology of refrigerated meat; 1.1 Factors affecting the refrigerated shelf-life of meat; 1.2 Other considerations; 1.3 Conclusions; 1.4 References; Chapter 2. Drip production in meat refrigeration; 2.1 Biochemistry of meat; 2.2 Measurement of drip; 2.3 Factors affecting the amount of drip; 2.4 Conclusions; 2.5 References; Chapter 3. Effect of refrigeration on texture of meat; 3.1 Muscle shortening; 3.2 Development of conditioning (ageing)
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3.3 Influence of chilling on texture3.4 Influence of freezing on texture; 3.5 Influence of thawing on texture; 3.6 Conclusions; 3.7 References; Chapter 4. Colour changes in chilling, freezing and storage of meat; 4.1 Meat colour; 4.2 Factors affecting the colour of meat; 4.3 Conclusions; 4.4 References; Chapter 5. Influence of refrigeration on evaporative weight loss from meat; 5.1 Theoretical considerations; 5.2 Weight loss in practice; 5.3 Overall; 5.4 Conclusions; 5.5 References; Part 2: The cold chain from carcass to consumer; Chapter 6. Primary chilling of red meat; 6.1 Introduction
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6.2 Conventional chilling6.3 Novel systems with future potential; 6.4 Conclusions; 6.5 References; Chapter 7. Freezing of meat; 7.1 Freezing rate; 7.2 Freezing systems; 7.3 Contact freezers; 7.4 Cryogenic freezing; 7.5 Freezing of specific products; 7.6 Tempering and crust freezing; 7.7 Conclusions; 7.8 References; Chapter 8. Thawing and tempering; 8.1 Considerations; 8.2 Quality and microbiological considerations; 8.3 Thawing systems; 8.4 Tempering; 8.5 Conclusions; 8.6 References; Chapter 9. Transportation; 9.1 Sea transport; 9.2 Air transport; 9.3 Overland transport
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9.4 Changes during transportation9.5 Conclusions; 9.6 References; Chapter 10. Chilled and frozen storage; 10.1 Storage life terms; 10.2 Chilled storage; 10.3 Frozen storage; 10.4 Types of storage room; 10.5 Conclusions; 10.6 References; Chapter 11. Chilled and frozen retail display; 11.1 Chilled display of wrapped meat and meat products; 11.2 Retail display of unwrapped meat and delicatessen products; 11.3 Retail display of frozen wrapped meat; 11.4 Overall cabinet design; 11.5 Conclusions; 11.6 References; Chapter 12. Consumer handling; 12.1 Consumer attitudes to food poisoning
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12.2 Shopping habits and transport from retail store to the home12.3 Refrigerated storage in the home; 12.4 Temperatures in domestic food storage; 12.5 Performance testing of domestic refrigerators; 12.6 Performance testing of domestic freezers; 12.7 Conclusions; 12.8 References; Part 3: Process control; Chapter 13. Thermophysical properties of meat; 13.1 Chilling; 13.2 Freezing, thawing and tempering; 13.3 Mathematical models; 13.4 Conclusions; 13.5 References; Chapter 14. Temperature measurement; 14.1 Instrumentation; 14.2 Calibration; 14.3 Measuring temperature data
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14.4 Interpreting temperature data
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English
Additional Edition:
ISBN 1-85573-442-7
Language:
English
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