eTextbook 978-1439836835 Handbook of Meat and Meat Processing, Second Edition – Digital Instant Dowload.
Product details:
- ISBN-10 : 1439836833
- ISBN-13 : 978-14398368
- Author: Y. H. Hui (Editor)
Retitled 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.
Table contents:
Chapter 1: Meat Industries: Characteristics and Manufacturing Processes
Chapter 2: Muscle Biology
Chapter 3: Meat Composition
Chapter 4: Postmortem Muscle Chemistry
Chapter 5: Meat Color
Chapter 6: Flavors and Flavor Generation of Meat Products
Chapter 7: Analytical Methods for Meat and Meat Products
Chapter 8: Recent Advances in Meat Quality Assessment
Chapter 9: Beef Texture and Juiciness
Chapter 10: Sensory Evaluation of Muscle Foods
Chapter 11: Meat and Functional Foods
Chapter 12: Meat Species Identification
Chapter 13: Sources and Control of Microbial Contamination on Red Meat
Chapter 14: Application of Proteomics to Understand Meat Quality
Chapter 15: Antemortem Handling
Chapter 16: Postmortem Handling
Chapter 17: Electrical Stimulation in Meat Processing
Chapter 18: Carcass Evaluation
Chapter 19: Chilling and Freezing Meat
Chapter 20: Irradiation of Meat
Chapter 21: Slaughtering Operations and Equipment
Chapter 22: A Review of Kosher Laws with an Emphasis on Meat and Meat Products
Chapter 23: Meat Emulsions
Chapter 24: Mechanical Deboning
Chapter 25: Breading
Chapter 26: Marination: Ingredient Technology
Chapter 27: Marination: Processing Technology
Chapter 28: Drying: Principles and Applications
Chapter 29: Thermal Technology
Chapter 30: Meat-Curing Technology
Chapter 31: Meat-Smoking Technology
Chapter 32: Meat Fermentation
Chapter 33: Nonmeat Ingredients and Additives
Chapter 34: Meat and Meat Products
Chapter 35: Meat and Commerce in the United States: : Label Requirements and Purchase Specifications
Chapter 36: Safe Practices for Sausage Production in the United States
Chapter 37: Mold-Ripened Sausages
Chapter 38: Chinese Sausages
Chapter 39: Dry-Cured Ham
Chapter 40: Turkish Pastirma: A Dry-Cured Beef Product
Chapter 41: An Overview on Meat Safety in the United States
Chapter 42: Sanitation Performance Standards
Chapter 43: Hazard Analysis and Critical Control Point System
Chapter 44: Shelf-Stable Processed Meat Products
Chapter 45: Not Shelf-Stable Processed Meat Products
Chapter 46: Processing Raw Products: Safety Requirements in the United States
Chapter 47: Ground Meat Processing and Safety
Chapter 48: Guidance on Meat Establishment Facilities and Equipment
Chapter 49: Sanitation of Food-Processing Equipment
Chapter 50: Enforcement Tools for Meat in Commerce in the United States
Chapter 51: Meat Processing and Workers’ Safety
Appendix I: A Discussion of Stunned and Nonstunned Slaughter
Back Cover
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