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Author :
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.E/5 ( download)
Download or read book European Meeting of Meat Research Workers, 1984 written by and published by . This book was released on 1984 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)
Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824741692
Total Pages : 727 pages
Book Rating : 4.8/5 (247 download)
Download or read book Meat Science and Applications written by Y. H. Hui and published by CRC Press. This book was released on 2001-07-27 with total page 727 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.
Author : Barbara M. Lund
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213234
Total Pages : 1080 pages
Book Rating : 4.2/5 (132 download)
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
ISBN 13 : 0387288015
Total Pages : 777 pages
Book Rating : 4.3/5 (872 download)
Download or read book Microorganisms in Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836841
Total Pages : 1000 pages
Book Rating : 4.4/5 (398 download)
Download or read book Handbook of Meat and Meat Processing written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1000 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 preservati
Author : Hauschild
Publisher : Routledge
ISBN 13 : 135146003X
Total Pages : 428 pages
Book Rating : 4.3/5 (514 download)
Download or read book Clostridium Botulinum written by Hauschild and published by Routledge. This book was released on 2018-12-13 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.
Author : United States. Science and Education Administration. Eastern Regional Research Center
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.:/5 (89 download)
Download or read book Publications and Patents written by United States. Science and Education Administration. Eastern Regional Research Center and published by . This book was released on 1961 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Jee
Publisher : John Wiley & Sons
ISBN 13 : 1405152990
Total Pages : 224 pages
Book Rating : 4.4/5 (51 download)
Download or read book Oils and Fats Authentication written by Michael Jee and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
Author : S J James
Publisher : Elsevier
ISBN 13 : 1855736535
Total Pages : 360 pages
Book Rating : 4.8/5 (557 download)
Download or read book Meat Refrigeration written by S J James and published by Elsevier. This book was released on 2002-04-19 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. - The standard work on meat refrigeration - Covers both individual quality issues and the management of the cold chain from carcass to consumer
Author : Isabel Guerrero-Legarreta
Publisher : John Wiley & Sons
ISBN 13 : 0470504447
Total Pages : 806 pages
Book Rating : 4.4/5 (75 download)
Download or read book Handbook of Poultry Science and Technology, Primary Processing written by Isabel Guerrero-Legarreta and published by John Wiley & Sons. This book was released on 2010-03-30 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Author : M.W. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9400942478
Total Pages : 302 pages
Book Rating : 4.4/5 (9 download)
Download or read book Advances in Animal Welfare Science 1985 written by M.W. Fox and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second volume of papers dealing with scientific and ethical aspects of animal welfare covers a variety of topics and areas of inves tigation. It will be of particular interest to those readers seeking more insight into such subjects as farm animal welfare and humane husbandry systems; animal experimentation, especially in the field of psychology; and pain in animals, notably its recognition and alleviation. Several of our selections deal with very specific subjects that are germane to animal welfare: the use of T-61 for euthanizing cats and dogs, a new humane method of stunning for livestock and poultry, an innovative alternative to killing animals for rabies diagnosis, alterna tives to aversive procedures in teaching experimental psychology, and the need for improved theoretical modeling in animal experimentation and research design. Following the precedent set in the first volume of Advances in Animal Welfare Science, we have included several papers dealing with people's attitudes toward animals. These papers range from a consider ation of cultural influences and veterinary ethics to an examination of anthropomorphism, to a discussion of the linkage between the environ mental politics and perceptions of the Green Movement and animal welfare and rights. We wish to express our gratitude to the Manuscript Review Commit tee for the excellent work they have done and to the twenty contributors to this volume which we believe will do much to advance the science of animal welfare, and the well-being of animals under man's dominion.
Author : B.J. Wood
Publisher : Springer Science & Business Media
ISBN 13 : 1461303095
Total Pages : 889 pages
Book Rating : 4.4/5 (613 download)
Download or read book Microbiology of Fermented Foods written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 889 pages. Available in PDF, EPUB and Kindle. Book excerpt: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Author : John N. Sofos
Publisher : CRC Press
ISBN 13 : 9780849334276
Total Pages : 818 pages
Book Rating : 4.3/5 (342 download)
Download or read book Improving the Safety of Fresh Meat written by John N. Sofos and published by CRC Press. This book was released on 2005-08-12 with total page 818 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
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
Author : J.F. Hocquette
Publisher : BRILL
ISBN 13 : 9086865372
Total Pages : 464 pages
Book Rating : 4.0/5 (868 download)
Download or read book Indicators of milk and beef quality written by J.F. Hocquette and published by BRILL. This book was released on 2023-08-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."
Author : Judith A. Evans
Publisher : John Wiley & Sons
ISBN 13 : 0470659408
Total Pages : 369 pages
Book Rating : 4.4/5 (76 download)
Download or read book Sustainable Retail Refrigeration written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2016-01-19 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets and the refrigeration systems that are used to operate them to reduce carbon emissions and to improve food temperature control. Sustainable Retail Refrigeration draws together world experts on retail refrigeration. In a single resource, the authors cover the latest technologies and best current knowledge in the field. With increasing concerns about energy use and global warming gasses, retailers are increasingly being called to account for their actions. Sustainable Retail Refrigeration is a valuable reference to manufacturers, managers and policy makers, incorporating both a design and an operational perspective.
