Processed Meats

A. M. Pearson

ISBN 10: 1461576873 / ISBN 13: 9781461576877

Published by Springer, Humana, 2012

About this Item

Druck auf Anfrage Neuware - Printed after ordering - Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Seller Inventory # 9781461576877

Bibliographic Details

• Title: Processed Meats
• Publisher: Springer, Humana
• Publication Date: 2012
• Language: English
• ISBN 10: 1461576873
• ISBN 13: 9781461576877
• Binding: Taschenbuch
• Edition: 3rd Edition
• Condition: Neu
• Dimensions: 229W x 152H x 25D millimeters 229 millimeters width by 152 millimeters height by 25 millimeters depth
• Weight: 667 grams

About this title

Synopsis

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.