The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products.

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.

Key features:

• 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

Contents

Part I. Technologies

1. Chemistry and Biochemistry of Meat
2. Technological Quality of Meat for Processing
3. Meat Decontamination
4. Aging/Tenderization Mechanisms
5. Freezing/Thawing
6. Curing
7. Emulsification
8. Thermal Processing
9. Fermentation: Microbiology and Biochemistry
10. Starter Cultures for Meat Fermentation
11. Drying
12. Smoking
13. Meat Packaging
14. Novel Technologies for Microbial Spoilage Prevention
15. Plant Cleaning and Sanitation

Part II. Products

16. Cooked Ham
17. Cooked Sausages
18. Bacon
19. Canned Products and Pâté
20. Dry-Cured Ham
21. Mold-Ripened Sausages
22. Semidry and Dry Fermented Sausages
23. Restructured Whole-Tissue Meats
24. Functional Meat Products

Part III. Controls

25. Physical Sensors for Quality Control during Processing
26. Sensory Evaluation of Meat Products
27. Safety Controls: Detection of Chemical Hazards
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications
29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR
30. HACCP: Hazard Analysis Critical Control Point
31. Quality Assurance

Index

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ORDER NOW Handbook of Meat Processing edited by Fidel Toldrá 2010 • 584 pages • $248.95 + shipping Texas residents please add 6.75 % sales tax