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Book Cover
Book
Author Pearson, A. M. (Albert Marchant), 1916-

Title Processed meats / A.M. Pearson, T.A. Gillett
Edition Third edition
Published New York : Chapman & Hall, [1996]
©1996

Copies

Location Call no. Vol. Availability
 MELB  664.9 Pea/Pme 1996  AVAILABLE
Description xi, 448 pages : illustrations ; 24 cm
Contents 1. Introduction to Meat Processing -- 2. Composition and Nutritive Value of Raw Materials and Processed Meats -- 3. Curing -- 4. Smoking -- 5. Meat Cookery and Cooked Meat Products -- 6. Raw Materials -- 7. Sectioned and Formed Meat Products -- 8. Least Cost Formulation and Preblending of Sausage -- 9. Sausages -- 10. Sausage Formulations -- 11. Casings, Extenders, and Additives -- 12. Herbs, Spices, and Condiments -- 13. Cured and/or Smoked Meats -- 14. Reduced and Low Fat Meat Products -- 15. The Canning Process -- 16. Canned Meat Formulations -- 17. Restructured Meat Products
Summary Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed Meats is a unique and valuable text for undergraduate and graduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide
Bibliography Includes bibliographical references and index
Subject Packing-house products.
Packing-houses.
Canned foods.
Meat -- Preservation.
Packing-house products.
Packing-houses.
Author Gillett, Tedford A., 1935-
LC no. 95019038
ISBN 0412064413 (cl : alk. paper)