Handbook of Meat and Meat Processing, Second Edition

ISBN 10: 1439836833 / ISBN 13: 9781439836835

Published by Taylor & Francis Group, 2012

About this Item

pp. 1002 This item is printed on demand.

Seller Inventory # 3514598

Bibliographic Details

• Title: Handbook of Meat and Meat Processing, Second Edition
• Publisher: Taylor & Francis Group
• Publication Date: 2012
• Language: English
• ISBN 10: 1439836833
• ISBN 13: 9781439836835
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: New

About this title

Synopsis

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.

Topics discussed include:

• An overview of the meat-processing industry
• The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
• Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
• The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
• Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
• The manufacture of processed meat products such as sausage and ham
• The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

About the Author

Y. H. Hui