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Author : Sheldon Cheney
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (319 download)
Download or read book Mechanically Deboned Meat written by Sheldon Cheney and published by . This book was released on 1987 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Food Safety and Quality Service
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (319 download)
Download or read book Health and Safety Aspects of the Use of Mechanically Deboned Poultry written by United States. Food Safety and Quality Service and published by . This book was released on 1979 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shai Barbut
Publisher :
ISBN 13 : 9780889556256
Total Pages : pages
Book Rating : 4.5/5 (562 download)
Download or read book The Science of Poultry and Meat Processing written by Shai Barbut and published by . This book was released on 2016-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836833
Total Pages : 1003 pages
Book Rating : 4.4/5 (398 download)
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.
Author : Anil Kumar Anal
Publisher : John Wiley & Sons
ISBN 13 : 1118432932
Total Pages : 592 pages
Book Rating : 4.1/5 (184 download)
Download or read book Food Processing By-Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-10-09 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author :
Publisher : Academic Press
ISBN 13 : 008056772X
Total Pages : 379 pages
Book Rating : 4.0/5 (85 download)
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1982-01-06 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203908082
Total Pages : 732 pages
Book Rating : 4.9/5 (8 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 732 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 ex
Author : James M. Jay
Publisher : Springer Science & Business Media
ISBN 13 : 0387231803
Total Pages : 789 pages
Book Rating : 4.3/5 (872 download)
Download or read book Modern Food Microbiology written by James M. Jay and published by Springer Science & Business Media. This book was released on 2006-05-10 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
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 : Herbert W. Ockerman
Publisher : CRC Press
ISBN 13 : 9781566767774
Total Pages : 544 pages
Book Rating : 4.7/5 (677 download)
Download or read book Animal By-Product Processing & Utilization written by Herbert W. Ockerman and published by CRC Press. This book was released on 1999-10-28 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.
Author : A.M. Pearson
Publisher : Springer
ISBN 13 : 1461576857
Total Pages : 459 pages
Book Rating : 4.4/5 (615 download)
Download or read book Processed Meats written by A.M. Pearson and published by Springer. This book was released on 2012-12-06 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.
Author :
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (89 download)
Download or read book Generic HACCP Model for Mechanically Separated (species)/mechanically Deboned Poultry written by and published by . This book was released on 1997 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.:/5 (89 download)
Download or read book Generic HACCP Model for Raw, Ground Meat and Poultry Products written by and published by . This book was released on 1997 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 :
Publisher :
ISBN 13 :
Total Pages : 1748 pages
Book Rating : 4.3/5 (121 download)
Download or read book Federal Register written by and published by . This book was released on 1978-06 with total page 1748 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shai Barbut
Publisher : CRC Press
ISBN 13 : 1420031740
Total Pages : 566 pages
Book Rating : 4.4/5 (2 download)
Download or read book Poultry Products Processing written by Shai Barbut and published by CRC Press. This book was released on 2016-04-19 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
Author : Allen A. Kraft
Publisher : CRC Press
ISBN 13 : 9780849348723
Total Pages : 290 pages
Book Rating : 4.3/5 (487 download)
Download or read book Psychotropic Bacteria in FoodsDisease and Spoilage written by Allen A. Kraft and published by CRC Press. This book was released on 1992-07-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to "new generation" minimally processed refrigerated foods. Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies.
