TECHNOLOGIES OF THE MEAT INDUSTRY

ISBN-13: 9786209330827 / Angielski / Miękka / 112 str.

Nabila BERRIGHI

Opis

This handout is specifically dedicated to 4th year Food Science and Technology students from higher education schools in agronomic sciences.In this context, the main objective assigned to this work is presented as a synthesis of the production and transformation processes of meat products and the mastery of the techniques envisaged to ensure the meat and the fish under suitable conditions. It provides also a comprehensive overview on the application of novel processing techniques of meat and meat products.This course handout of Technologies of the meat product industries is structured in five parts such as:- The 1st chapter concerns the freezing- The 2nd chapter deals the cooking- The 3rd chapter relates to the dehydration process- The 4th chapter includes the study of salting meat products- The 5th chapter relates the notions of smoking meatThis course includes practical work which is carried out in the form of educational outings on practical sites such as the poultry slaughterhouse and the Sarl Haal ''Hispano Algerian de Alimentation'' factory for canned tuna or sardines in the west of Algeria.