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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Meat Processing - Improving Quality (Hardcover)
Loot Price: R4,693
Discovery Miles 46 930
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Meat Processing - Improving Quality (Hardcover)
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Meat is both a major food in its own right and a staple ingredient
in many food products. With its distinguished editors and an
international team of contributors, Meat processing reviews
research on what defines and determines meat quality, and how it
can be maintained or improved during processing.
Part one considers the various aspects of meat quality. There are
chapters on what determines the quality of raw meat, changing views
of the nutritional quality of meat and the factors determining such
quality attributes as colour and flavour. Part two discusses how
these aspects of quality are measured, beginning with the
identification of appropriate quality indicators. It also includes
chapters on both sensory analysis and instrumental methods
including on-line monitoring and microbiological analysis. Part
three reviews the range of processing techniques that have been
deployed at various stages in the supply chain. Chapters include
the use of modelling techniques to improve quality and productivity
in beef cattle production, new decontamination techniques after
slaughter, automation of carcass processing, high pressure
processing of meat, developments in modified atmosphere packaging
and chilling and freezing. There are also chapters on particular
products such as restructured meat and fermented meat products.
With its detailed and comprehensive coverage of what defines and
determines meat quality, Meat processing is a standard reference
for all those involved in the meat industry and meat research.
Reviews research on what defines and determines meat quality, and
how it can be measured, maintained and improved during
processingExamines the range of processing techniques that have
been deployed at various stages in the supply chainComprehensively
outlines the new decontamination techniques after slaughter and
automation of carcass processing
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