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The central theme for this volume was chosen since consumers have
great interest in purchasing low fat, low salt and reduced
cholesterol meat, poultry and fish products. As in past volumes,
experts in the field have been chosen to write chapters with
emphasis on their breadth of knowl edge in each specific area.
Efforts were also made to obtain authors from different countries
in order to give the book a worldwide perspective. Chapter I
stresses the nutritional and sensory properties that meat, poultry
and fish products make to healthful diets and discusses consumer
concerns about these products. Chapter 2 covers dietary
recommendations in major consumer nations, along with data from
food composition tables and the dietary contributions of meat,
poultry and fish to meeting dietary needs. Chapter 3 discusses the
labeling of low and reduced fat/salt prod ucts which, although
written mainly from the US viewpoint, may serve as a model for
labeling in other countries. Chapter 4 reviews the rationale for
reducing fat-energy levels in muscle foods, problems encountered in
their production and how these may be solved. Chapter 5 discusses
the scientific basis for reducing the salt (sodium) content in food
products and the health benefits derived from lowering salt intake.
Methods of reducing the cholesterol content of these animal
products is reviewed in Chapter 6."
Since its development by The Pillsbury Company as part of the US
space program, the HACCP (hazard analysis critical control point)
system has become the most important technique for the
identification and prevention of foodborne biological, chemical and
physical hazards in food processing. This book presents the latest
information on the HACCP concept and gives practical examples of
its implementation at all stages of food production and processing
from the farm to the consumer. In addition, guidelines are given
for the management of the HACCP system within the food industry and
how it can be incorporated into a total quality management program.
The role of predictive microbiology in HACCP is examined and the
relationship of HACCP principles to existing and future
international agreements and regulations is explained. This book is
essential reading for quality control personnel, production and
processing managers in the food industry, and for government
regulatory officials. It will also be of great interest to academic
researchers studying the microbiology and quality of meat, poultry
and fish products.
The RACCP (hazard analysis critical control point) concept for food
products was an outgrowth of the US space program with the demand
for a safe food supply for manned space flights by the National
Aeronautics and Space Administration (NASA). The original work was
carried out by the Pillsbury Company under the direction of Roward
E. Bauman, who as the author of chapter 1 describes the evolution
of the RACCP system and its adaptation to foods. The second chapter
discusses the adoption of RACCP principles and explains how they
fit into the USDA and FDA meat, poultry and seafood inspection
systems. The next chapter discusses how RACCP principles can be
extended to production of meat, poultry and seafoods, a most
important area involved in producing a safe food supply. Chapter 4
deals with the use of RACCP in controlling hazards encountered in
slaughtering and distribution of fresh meat and poultry, while
chapter 5 discusses the problem - both spoilage and hazards -
involved in processing and distribution of meat, poultry and
seafood products. Chapter 6 covers the entire area of fish and
seafoods, including both fresh and processed products from the
standpoints of spoilage and hazards.
Inedible meat, poultry and fish by-products are major contributors
to the profitability of the slaughterers and processors of all
types of muscle food. Although the by-products per se make
important economic contributions to the productivity of the
industries, their importance varies widely between classes and for
different species. As important as this may be, the utilization of
the otherwise waste by-products has become even more crucial from
the standpoint of protecting the environment. Hence, the editors
decided that a book dealing with inedible meat, poultry and fish
by-products would be useful not only to slaughterers and
processors, but also to those involved in research and teaching.
Focusing on the advan tages of the useful inedible products and
methods involved in their pro duction could very well lead to new
and better uses for by-products as well as in improving the
environment. As in past volumes of this series, the authors are
leaders in their respective fields of discussion. Their expertise
provides not only a back ground on present industrial practices but
also areas and means for improving the production of by-products.
The Advances in Meat Research series has arisen from a perceived
need for a comprehensive coverage of certain topics that are
pertinent to meat and meat products. We, the editors, have made the
decision to concentrate on a series of related topics that are
deemed to be impor tant to an understanding of meat, both fresh and
processed. It is our sincere hope that by focusing upon areas
related to meat science that researchers who contribute to this
volume can not only update those involved in academia and industry
but also promulgate facts that may lead to solutions of meat
industry problems and aid in improving the efficiency of various
associated industrial processes. We have chosen to devote Volume 1
to electrical stimulation in view of the widespread interest in its
meat industry applications. Although the classical study by A.
Harsham and Fred Deatherage was published in 1951, it was not
accepted by the meat industry owing to a number of factors that are
discussed in the text. These investigators did, however, lay the
groundwork for modern electrical stimulation of carcasses by their
detailed studies on the effects of varying current, voltage, fre
quency, wave forms, and time. The basic information provided by
these workers saved a great amount of experimentation by those who
subse quently "rediscovered" electrical stimulation."
The central theme for this volume was chosen since consumers have
great interest in purchasing low fat, low salt and reduced
cholesterol meat, poultry and fish products. As in past volumes,
experts in the field have been chosen to write chapters with
emphasis on their breadth of knowl edge in each specific area.
Efforts were also made to obtain authors from different countries
in order to give the book a worldwide perspective. Chapter I
stresses the nutritional and sensory properties that meat, poultry
and fish products make to healthful diets and discusses consumer
concerns about these products. Chapter 2 covers dietary
recommendations in major consumer nations, along with data from
food composition tables and the dietary contributions of meat,
poultry and fish to meeting dietary needs. Chapter 3 discusses the
labeling of low and reduced fat/salt prod ucts which, although
written mainly from the US viewpoint, may serve as a model for
labeling in other countries. Chapter 4 reviews the rationale for
reducing fat-energy levels in muscle foods, problems encountered in
their production and how these may be solved. Chapter 5 discusses
the scientific basis for reducing the salt (sodium) content in food
products and the health benefits derived from lowering salt intake.
Methods of reducing the cholesterol content of these animal
products is reviewed in Chapter 6."
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