Handbook of Meat Processing
Handbook of Meat Processing – For centuries, meat and its derived products have constituted some of the most important foods consumed in many countries around the world.
Despite this important role, there are few books dealing with meat and its processing technologies. This book provides the reader with an extensive description of meat processing, giving the latest advances in technologies, manufacturing processes,
and tools for the effective control of safety and quality during processing.
To achieve this goal, the book contains 31 chapters distributed in three parts. The first part deals with the description of meat chemistry, its quality for further processing, and the main technologies used in meat processing, such as decontamination, aging, freezing, curing, emulsifi cation, thermal processing, fermentation, starter cultures, drying, smoking, packaging, novel technologies, and cleaning.
The second part describes the manufacture and main characteristics of worldwide meat products such as cooked ham and sausages, bacon, canned products and p â t é , dry – cured ham, mold – ripened sausages, semidry and dry fermented sausages, restructured meats, and functional meat products.
The third part presents efficient strategies to control the sensory and safety quality of meat and meat products, including physical sensors, sensory evaluation, chemical and microbial hazards, detection of GMOs, HACCP, and quality assurance.
The chapters have been written by distinguished international experts from fifteen countries. The editor wishes to thank all the contributors for their hard work and for sharing their valuable experience, as well as to thank the production team at Wiley – Blackwell.
Read More Inside…
Chapter 1 Chemistry and Biochemistry of Meat
Chapter 2 Technological Quality of Meat for Processing
Chapter 3 Meat Decontamination
Chapter 4 Aging/Tenderization Mechanisms
Chapter 5 Freezing/Thawing
Chapter 6 Curing
Chapter 7 Emulsification
Chapter 8 Thermal Processing
Chapter 9 Fermentation: Microbiology and Biochemistry
Chapter 10 Starter Cultures for Meat Fermentation
Chapter 11 Drying
Chapter 12 Smoking
Chapter 13 Meat Packaging
Chapter 14 Novel Technologies for Microbial Spoilage Prevention
Chapter 15 Plant Cleaning and Sanitation
Part II Products
Chapter 16 Cooked Ham
Chapter 17 Cooked Sausages
Chapter 18 Bacon
Chapter 19 Canned Products and P â t é
Chapter 20 Dry – Cured Ham
Chapter 21 Mold – Ripened Sausages
Chapter 22 Semidry and Dry Fermented Sausages
Chapter 23 Restructured Whole – Tissue Meats
Chapter 24 Functional Meat Products
Part III Controls
Chapter 25 Physical Sensors for Quality Control during Processing
Chapter 26 Sensory Evaluation of Meat Products
Chapter 27 Detection of Chemical Hazards
Chapter 28 Microbial Hazards in Foods: Food – Borne Infections and Intoxications
Chapter 29 Assessment of Genetically Modifi ed Organisms ( GMO ) in Meat Products by PCR
Chapter 30 HACCP: Hazard Analysis Critical Control Point
Chapter 31 Quality Assurance
Index
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Coyalita Linville
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