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Meat refrigeration /
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigera...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 005 | 20231117014717.0 | ||
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| 007 | cr un||||||||| | ||
| 008 | 020529s2002 flua ob 001 0 eng d | ||
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| 020 | |a 9781855734425 |q (electronic bk.) | ||
| 020 | |a 1855736535 |q (electronic bk.) | ||
| 020 | |a 9781855736535 |q (electronic bk.) | ||
| 020 | |a 1280372192 | ||
| 020 | |a 9781280372193 | ||
| 020 | |z 0849315387 |q (CRC) | ||
| 020 | |z 9780849315381 | ||
| 035 | |a (OCoLC)50266879 |z (OCoLC)50165912 |z (OCoLC)53969104 |z (OCoLC)62615802 |z (OCoLC)271043895 |z (OCoLC)733801651 |z (OCoLC)814377045 |z (OCoLC)824545764 |z (OCoLC)1058002627 | ||
| 050 | 4 | |a TX612 |b .M43 2002eb | |
| 070 | |a TX612.M4 |b M43 2002 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 082 | 0 | 4 | |a 664/.90285/2 |2 22 |
| 245 | 0 | 0 | |a Meat refrigeration / |c S.J. James, C. James. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2002. | ||
| 300 | |a 1 online resource (xi, 347 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preliminaries; Contents; 1 Microbiology of refrigerated meat; 2 Drip production in meat refrigeration; 3 Effect of refrigeration on texture of meat; 4 Colour changes in chilling freezing and storage of meat; 5 Influence of refrigeration on evaporative weight loss from meat; 6 Primary chilling of red meat; 7 Freezing of meat; 8 Thawing and tempering; 9 Transportation; 10 Chilled and frozen storage; 11 Chilled and frozen retail display; 12 Consumer handling; 13 Thermophysical properties of meat; 14 Temperature measurement; 15 Specifying designing and optimising refrigeration systems. | |
| 506 | |a Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |5 PPiU | ||
| 520 | |a The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer. | ||
| 650 | 0 | |a Meat |x Preservation. | |
| 650 | 0 | |a Refrigeration and refrigerating machinery. | |
| 650 | 2 | |a Refrigeration |0 (DNLM)D012034 | |
| 650 | 6 | |a Viande |x Conservation. |0 (CaQQLa)201-0018963 | |
| 650 | 6 | |a R�efrig�eration et appareils frigorifiques. |0 (CaQQLa)201-0004861 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Meat |x Preservation |2 fast |0 (OCoLC)fst01013235 | |
| 650 | 7 | |a Refrigeration and refrigerating machinery |2 fast |0 (OCoLC)fst01092714 | |
| 700 | 1 | |a James, S. J. |q (Stephen J.) | |
| 700 | 1 | |a James, C. |q (Christian) | |
| 776 | 0 | 8 | |i Print version: |t Meat refrigeration. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002 |z 1855734427 |z 0849315387 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855734425 |z Texto completo |