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A Guide For The Preparation Of The Meat Safety Quality Assurance System Msqa For Fresh Meat Processed Meat Products
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Book Synopsis A Guide for the Preparation of the Meat Safety Quality Assurance System (MSQA) for Fresh Meat & Processed Meat Products by : Australian Quarantine and Inspection Service. Meat Inspection Branch
Download or read book A Guide for the Preparation of the Meat Safety Quality Assurance System (MSQA) for Fresh Meat & Processed Meat Products written by Australian Quarantine and Inspection Service. Meat Inspection Branch and published by . This book was released on 1998 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Guide for the Preparation of the Meat Safety Quality Assurance System (MSQA) by :
Download or read book A Guide for the Preparation of the Meat Safety Quality Assurance System (MSQA) written by and published by . This book was released on 1997* with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The NAMA Guide to Quality Assurance by : National Association of Meat Purveyors
Download or read book The NAMA Guide to Quality Assurance written by National Association of Meat Purveyors and published by . This book was released on 1978 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Control Guidebook written by and published by . This book was released on 1984 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality and Safety of Meat Products by : Begoña Panea
Download or read book Quality and Safety of Meat Products written by Begoña Panea and published by MDPI. This book was released on 2020-11-13 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
Book Synopsis Handbook of Meat Processing by : Fidel Toldrá
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-01-21 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Book Synopsis Quality Control in Small Plants by :
Download or read book Quality Control in Small Plants written by and published by . This book was released on 1981 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings: Linking science and technology to societal benefits by :
Download or read book Proceedings: Linking science and technology to societal benefits written by and published by . This book was released on 1995 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Meat and Meat Processing, Second Edition by : Y. H. Hui
Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Book Synopsis HACCP in the Meat Industry by : Martyn Brown
Download or read book HACCP in the Meat Industry written by Martyn Brown and published by CRC Press. This book was released on 2000-10-13 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The meat industry is the sector in food processing most vulnerable to the effects of foodborne pathogens such as E. coli 0157 and Salmonella. As a result, it is constantly looking for ways of improving safety. Against the background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the Meat Industry provides an authoritative guide to making HACCP systems work successfully. Part One sets the scene by outlining some of the key issues and the regulatory context in the EU and the U.S. Part Two looks at the application of HACCP principles from the farm to the abattoir and the preparation of fresh meat for sale. There is an initial discussion of setting up HACCP systems on the farm and HACCP plans for the rearing of cattle, sheep, goats, poultry, and pigs. Subsequent chapters then consider HACCP systems for slaughter and other processing operations, examining red meat processing plants. The book covers effective implementation, establishing and monitoring CCps, validation and verification procedures, the auditing of HACCP systems, and future developments in HACCP. The structure of the book provides you with chapters that give a clear account of one aspect or cover one type of material and therefore can be used as stand alone units, allowing you to go directly to the information you need. Taken together they present a practical and coherent guide to HACCP and the industry. HACCP in the Meat Industry gives you the tools you need for successful implementation of HACCP systems in meat processing.
Download or read book Food Australia written by and published by . This book was released on 2000 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Processed Meats by : Joseph P. Kerry
Download or read book Processed Meats written by Joseph P. Kerry and published by Elsevier. This book was released on 2011-07-14 with total page 753 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Download or read book Sausage Manufacture written by E Essien and published by Woodhead Publishing. This book was released on 2003-08-31 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance
Book Synopsis Safety of Meat and Processed Meat by : Fidel Toldrá
Download or read book Safety of Meat and Processed Meat written by Fidel Toldrá and published by Springer Science & Business Media. This book was released on 2009-04-21 with total page 701 pages. Available in PDF, EPUB and Kindle. Book excerpt: Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Book Synopsis Meat Processing & Meat Products Hand Book by :
Download or read book Meat Processing & Meat Products Hand Book written by and published by Engineers India Research In. This book was released on 2007 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation Of Meat, Fish & Eggs, Meat & Meat Products, Raw Materials, Nutritional Value Of Some Processed Meats, Curing, Smoking, Meat Cookery & Coo Ked Meat Products, Cooked Meat Product Recipes, Raw Materials, Sectioned And Formed Meat Formulations, Sausages, Fermented Meat Products, Sausage Formulations, Casings, Extenders, Low Fat Meat Products, The Canning Process, Canned Meat Formulations, Quality Aspects Of Poultry Meat & Its Products, Suppliers Of Plant And Machineries, Suppliers Of Raw Materials Etc.
Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Book Synopsis Sustainable Meat Production and Processing by : Charis M. Galanakis
Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
