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Handbook of meat and meat processing /
Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety,...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
Ã2012.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Contents; Preface; Editor; Contributors; Chapter 2: Muscle Biology; Chapter 3: Meat Composition; Chapter 4: Postmortem Muscle Chemistry; Chapter 6: Flavors and Flavor Generation of Meat Products; Chapter 7: Analytical Methods for Meat and Meat Products; Chapter 8: Recent Advances in Meat Quality Assessment; Chapter 10: Sensory Evaluation of Muscle Foods; Chapter 11: Meat and Functional Foods; Chapter 12: Meat Species Identification; Chapter 14: Application of Proteomics to Understand Meat Quality; Chapter 15: Antemortem Handling; Chapter 16: Postmortem Handling.
- Chapter 17: Electrical Stimulation in Meat ProcessingChapter 18: Carcass Evaluation; Chapter 19: Chilling and Freezing Meat; Chapter 20: Irradiation of Meat; Chapter 21: Slaughtering Operations and Equipment; Chapter 23: Meat Emulsions; Chapter 24: Mechanical Deboning; Chapter 25: Breading; Chapter 26: Marination: Ingredient Technology; Chapter 27: Marination: Processing Technology; Chapter 28: Drying: Principles and Applications; Chapter 29: Thermal Technology; Chapter 30: Meat-Curing Technology; Chapter 31: Meat-Smoking Technology; Chapter 32: Meat Fermentation.
- Chapter 33: Nonmeat Ingredients and AdditivesChapter 34: Meat and Meat Products; Chapter 37: Mold-Ripened Sausages; Chapter 38: Chinese Sausages; Chapter 39: Dry-Cured Ham; Chapter 40: Turkish Pastirma: A Dry-Cured Beef Product; Back Cover.