| Description |
133 pages : illustrations ; 24 cm |
| Series |
Publications in food science and nutrition |
|
Publications in food science and nutrition.
|
| Contents |
1. Introduction -- 2.Understanding muscle and meat -- 3.The meat industry -- 4.Preservation against what -- 5.Physical methods of preservation -- 6.Chemical methods of preservation -- 7.Microbiological methods of preservation -- 8.Managing preservation -- 9.Summary and conclusions -- References -- Index |
| Summary |
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of 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. -- Book jacket |
| Bibliography |
Includes bibliographical references (pages 113-123) and indexes |
| Subject |
Meat industry and trade.
|
|
Meat -- Preservation.
|
|
Food -- Preservation.
|
| LC no. |
94070368 |
| ISBN |
0917678346 |
|
