This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product production and the scientific principles behind them.
Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered.
This is an essential handbook both for experienced professionals and for relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.
"synopsis" may belong to another edition of this title.
Michael Ranken is a Master of Food Control and Fellow of both the Institute of Meat and the Institute of Food Science and Technology.
He has worked in food manufacturing with companies such as Heinz, Schweppes and Buxted, then at the Leatherhead Food Research Association and more recently as a Consultant.
"About this title" may belong to another edition of this title.
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