Meat and Meat Products: Technology, Chemistry and Microbiology
Seiten
1995
Chapman and Hall (Verlag)
978-0-412-49560-1 (ISBN)
Chapman and Hall (Verlag)
978-0-412-49560-1 (ISBN)
Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses.
As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses.
As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use.
Introduction. Conversion of Muscle into Meat. Uncooked Comminuted and Reformed Meat Products. Cured Meats. Cooked Meat and Cooked Meat Products. Cooked Cured Meats. Fermented Sausages. Frozen Meat and Meat Products. Dried Meats, Intermediated Moisture Meats and Meat Extracts. Further Reading. Index.
| Reihe/Serie | Food Products Series ; 3 |
|---|---|
| Zusatzinfo | 444 p. |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-412-49560-0 / 0412495600 |
| ISBN-13 | 978-0-412-49560-1 / 9780412495601 |
| Zustand | Neuware |
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