Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products.

The book addresses all technical and regulatory aspects of the production of RTE meat products, such as:

• heat and mass transfer
• pathogen lethality
• post-packaging pasteurization
• sanitary design
• predictive equations
• supportive documentation for HACCP

Contents

1. Heat and Mass Transfer
2. Microbiology of Cooked Meats
3. Fundamentals of Continuous Thermal Processing
4. Thermal Processing of Slurries
5. Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready-to-Eat Meat Products
6. Introduction to Lethality Equations
7. Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program
8. Supporting Documentation Materials for HACCP Decisions
9. The 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment
10. Principles of Sanitary Design for Facilities
11. Third Party Audits
12. Food Safety Beyond Guidelines and Regulations

Appendix

Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products

Index

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