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Synopsis
This book is in brand new condition.delivered within 7-12 working days via UPS/USPS/DHL and FEDEX.(FOR SALE ONLY U.S. & U.K.)
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About the Author
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.
From the Back Cover
Processed meats constitute important foods in western societies, but relatively few books cover this field. The Handbook of Meat Processing 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 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, paté, 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. Meat scientists, meat processors, R&D professionals and product developers alike will find the Handbook of Meat Processing an invaluable and contemporary resource.
- 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
From the Inside Flap
Processed meats constitute important foods in western societies, but relatively few books cover this field. The Handbook of Meat Processing 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 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, paté, 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. Meat scientists, meat processors, R&D professionals and product developers alike will find the Handbook of Meat Processing an invaluable and contemporary resource.
- 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
"About this title" may belong to another edition of this title.
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Handbook of Meat Processing
Published by
Wiley-Blackwell Publishing, 2010
ISBN 10: 0813821827
ISBN 13: 9780813821825
Used
Hardcover
Seller: Salish Sea Books, Bellingham, WA, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Very Good; Hardcover; Covers are still glossy; Unblemished textblock edges; Ink stamp to the first endpaper, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); 3.1 lbs; Red covers with meat processing photos, and title in white and red lettering; 2010, Wiley-Blackwell Publishing; 582 pages; "Handbook of Meat Processing," by Fidel Toldra. Seller Inventory # SKU-1408AF00403205
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Handbook of Meat Processing
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Handbook of Meat Processing (Hardcover)
Published by
John Wiley and Sons Ltd, Hoboken, 2010
ISBN 10: 0813821827
ISBN 13: 9780813821825
New
Hardcover
First Edition
Seller: Grand Eagle Retail, Mason, OH, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. 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 authorsAddresses the state of the art of manufacturing the most important meat productsSpecial focus on approaches to control the safety and quality of processed meatsExtensive coverage of production technologies, sanitation, packaging and sensory evaluation This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780813821825
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Handbook of Meat Processing
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Handbook of Meat Processing (Hardcover)
Published by
John Wiley and Sons Ltd, Hoboken, 2010
ISBN 10: 0813821827
ISBN 13: 9780813821825
New
Hardcover
First Edition
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. 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 authorsAddresses the state of the art of manufacturing the most important meat productsSpecial focus on approaches to control the safety and quality of processed meatsExtensive coverage of production technologies, sanitation, packaging and sensory evaluation This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780813821825
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Handbook of Meat Processing
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Handbook of Meat Processing
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Handbook of Meat Processing
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