Meat Products Handbook : Practical Science and Technology

ISBN-13: 9781845690502 / Angielski / Twarda / 2006 / 672 str.

G. Feiner

Opis

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.

The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.

Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

• A one volume reference on processed meat products
• Combines detailed practical knowledge of processing and ingredients with scientific understanding
• A standard reference for research & development, quality and production managers in the meat industry

Recenzje

"...a well researched book, packed with useful information that will be of value to professionals, academics and students." --Read and Digest".an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology." --Acta Alimentaria".a valuable source of information for R&D, quality and production managers (master butchers) in meat industry and processing, but it is also indispensable for students or lecturers engaged in meat technology." --Advances in Food Science

Spis treści

Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: Whole muscle, brine-injected products; Typical whole muscle, brine-injected cooked ham products from around the world; Cooked ham: Non-injection methods for adding brine; Typical cooked ham products from around the world using non-injection methods for adding brine; Cooked sausages; Typical cooked sausage products from around the world; Fresh sausages; Typical fresh sausage products from around the world; Raw fermented salami; Typical raw fermented salami products from around the world; Semi and fully-cooked fermented salami; Non-fermented salami; Typical non-fermented salami products from around the world; Spreadable raw fermented sausage; Typical raw fermented sausage products from around the world; Cured air-dried meat products; Typical cured air-dried meat products from around the world; Spreadable liver sausage and liver-pâté; Typical liver sausage and liver-pâté products made around the world; Burger, patties and crumbed products; Typical patty and nugget products from around the world; Sliceable and non-sliceable blood sausage; Typical blood sausage products from around the world; Brawn and meat jelly; Typical brawn and meat products from around the world; Canned retorted corned beef; Moisture-enhanced (case-ready) and marinated meat; Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products.

O autorze

A qualified Master Butcher, Gerhard Feiner has worked in the meat industry for over twenty years. He has been a Factory and Production Manager in countries such as Austria, New Zealand and China, and has worked for companies in Germany and Australia supplying ingredients to the meat industry. Mr Feiner studied meat technology at the Federal College for Meat Technology at Kulmbach, which is closely associated with the prestigious Federal Institute for Meat Science and Technology in Germany. He has conducted technical seminars in many countries in Europe, North America and the Pacific.