Limit search to available items
Book Cover
Author Feiner, Gerhard.

Title Meat products handbook : practical science and technology / Gerhard Feiner
Published Cambridge : Woodhead Publishing, 2006
Online access available from:
Knovel    View Resource Record  


Description 1 online resource (xxii, 648 pages) : illustrations
Series Woodhead Publishing in food science, technology and nutrition
Woodhead Publishing in food science, technology, and nutrition.
Contents pt. 1. Meat composition and additives -- pt. 2. Technologies for particular meat products -- pt. 3. Quality and safety issues
Summary There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
Bibliography Includes bibliographical references and index
Subject Meat industry and trade.
Form Electronic book
ISBN 1628703873 (electronic bk.)
1845690508 (electronic bk.)
1845691725 (electronic bk.)
9781628703870 (electronic bk.)
9781845690502 (electronic bk.)
9781845691721 (electronic bk.)