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Meat Preservation book from C.H.I.P.S.

Meat Preservation
Preventing Losses and Assuring Safety
by Robert G. Cassens

Meat Preservation provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.

Contents

Introduction

  • Early Origin of Meat Preservation
  • Establishment of the Meat Industry in America
  • Advent of Refrigeration
  • Changes in the Industry
  • Influence of the Military
  • Role of Transportation
  • Influence of the Consumer
  • Meat Sources

Understanding Muscle and Meat

  • Composition
  • Structure
  • Ultrastructure and Function
  • Muscle Fiber Types
  • Growth
  • Postmortem Changes
  • Color
  • Utilization of Meat Science Information

The Meat Industry

  • Animal Production Practices
  • Slaughter
  • Further Processing of Meat
  • Regulatory Considerations
  • Distribution

Preservation Against What

  • Appearance and Palability Changes
  • Proteolysis
  • Oxidation
  • Functionality
  • Spoilage
  • Meatborne Diseases
  • Viruses
  • Parasites
  • Physical Methods of Preservation

    • Heating
    • Canning
    • Cooling
    • Freezing
    • Control of Moisture
    • Microwave Application
    • Irradiation
    • Ultrasound, High Pressure and High-Voltage Pulses
    • Packaging

    Chemical Methods of Preservation

    • Curing
    • Smoke
    • Antioxidants
    • Sulfite
    • Sorbates
    • Lacate
    • Acidulants
    • Carcass Rinses

    Microbiological Methods of Preservation

    • Competition
    • Fermentation
    • Antimicrobials that Occur Naturally
    • Bacteriocins
    • Genetic Engineering

    Managing Preservation

    • Quality Control
    • Cleaning and Sanitation
    • Total Quality Management
    • Hazard Analysis Critical Control Points
    • Modeling

    Index

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    Meat Preservation
    Preventing Losses and Assuring Safety
    by Robert G. Cassens

    133 pages $93.95 + shipping
    Texas residents please add 6.75 % sales tax
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