Handbook of Meat Processing

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.


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