File Name: processing of meat and meat products .zip
Meat is animal flesh that is eaten as food. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses.
- From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products
- Meat Products Handbook
- Download book Meat processing Improving quality pdf
Processed meat is considered to be any meat which has been modified in order either to improve its taste or to extend its shelf life. Methods of meat processing include salting , curing , fermentation , and smoking. Processed meat is usually composed of pork or beef , but also poultry , while it can also contain offal or meat by-products such as blood. Processed meat products include bacon , ham , sausages , salami , corned beef , jerky , hot dog , lunch meat , canned meat and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing.
From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products
Processed Meats pp Cite as. Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enzymes. However, the definition excludes cutting, grinding, and packaging of fresh meats in retail stores and in homes. In this way, the definition differentiates between 1 those processes that enter into the preservation and manufacturing of meat products, and 2 those that alter the form of fresh meat in preparation for consumption. Unable to display preview.
Meat Products Handbook
This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value.
Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: High pressure processing HPP allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. View on Springer.
Meat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more demanding with respect to the quality of meat and meat products. This presents a big challenge for meat producers and retailers due to the intrinsic variability of the raw material but also generates the necessity to develop, improve, and upgrade the actual quality analysis for faster and more reliable ones. In the same line, with the recent technological and biotechnological advances new possibilities have opened for the meat production and processing sector and improvements of the quality assessment and assurance throughout the whole processing chain have now become a reality. The aim of this special issue is to cover the recent advances on quality assurance and assessment of meat and meat products.
Download book Meat processing Improving quality pdf
Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products. There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives.
Беккер попридержал его еще минутку, потом отпустил. Затем, не сводя с него глаз, нагнулся, поднял бутылки и поставил их на стол. - Ну, доволен. Тот потерял дар речи.