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Author : S J James
Publisher : Woodhead Publishing
ISBN 13 : 9781855734425
Total Pages : 364 pages
Book Rating : 4.7/5 (344 download)
Download or read book Meat Refrigeration written by S J James and published by Woodhead Publishing. This book was released on 2002-04-19 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Refrigeration and meat quality; The cold chain from carcass to consumer; Process control.
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Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.:/5 (31 download)
Download or read book Modern Refrigeration and Air Conditioning written by and published by . This book was released on 1909 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 342 pages
Book Rating : 4.3/5 (243 download)
Download or read book Industrial Refrigeration written by and published by . This book was released on 1901 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carrick Devine
Publisher : Elsevier
ISBN 13 : 0123847346
Total Pages : 1697 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author : Elton D. Aberle
Publisher : Kendall Hunt
ISBN 13 : 9780787247201
Total Pages : 386 pages
Book Rating : 4.2/5 (472 download)
Download or read book Principles of Meat Science written by Elton D. Aberle and published by Kendall Hunt. This book was released on 2001 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Ewald Siebel
Publisher :
ISBN 13 :
Total Pages : 470 pages
Book Rating : 4.:/5 (3 download)
Download or read book Compend of Mechanical Refrigeration written by John Ewald Siebel and published by . This book was released on 1899 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 374 pages
Book Rating : 4.:/5 (334 download)
Download or read book Ice and Cold Storage written by and published by . This book was released on 1923 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 390 pages
Book Rating : 4.U/5 (183 download)
Download or read book Ice and Refrigeration written by and published by . This book was released on 1920 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 748 pages
Book Rating : 4.:/5 (31 download)
Download or read book Refrigeration Engineering written by and published by . This book was released on 1937 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: English abstracts from Kholodil'naia tekhnika.
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ISBN 13 :
Total Pages : 654 pages
Book Rating : 4.:/5 (334 download)
Download or read book Industrial Refrigeration written by and published by . This book was released on 1953 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James Troubridge Critchell
Publisher :
ISBN 13 :
Total Pages : 594 pages
Book Rating : 4.:/5 (334 download)
Download or read book A History of the Frozen Meat Trade written by James Troubridge Critchell and published by . This book was released on 1912 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Navy Department. Bureau of Supplies and Accounts
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.3/5 (91 download)
Download or read book Meat Handbook of the United States Navy, 1945 written by United States. Navy Department. Bureau of Supplies and Accounts and published by . This book was released on 1946 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : International Institute of Refrigeration
Publisher :
ISBN 13 :
Total Pages : 324 pages
Book Rating : 4.A/5 ( download)
Download or read book International bulletin of information on refrigeration written by International Institute of Refrigeration and published by . This book was released on 1915 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 : 9781439823156
Total Pages : 347 pages
Book Rating : 4.8/5 (231 download)
Download or read book Meat Refrigeration written by and published by . This book was released on 2002 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0813821827
Total Pages : 582 pages
Book Rating : 4.8/5 (138 download)
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 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
Author :
Publisher :
ISBN 13 :
Total Pages : 416 pages
Book Rating : 4.:/5 (28 download)
Download or read book Monthly Bulletin of the International Association of Refrigeration written by and published by . This book was released on 1910 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Kerry
Publisher : Elsevier
ISBN 13 : 1845695437
Total Pages : 687 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
