Download e-book for kindle: Handbook of Meat and Meat Processing by Hui, Y.H.

By Hui, Y.H.

ISBN-10: 1439836833

ISBN-13: 9781439836835

"Preface The intake of beef and meat items has an extended heritage in such a lot cultures. Meat is a resource of foodstuff, in addition to an indication of wealth in a few nations. a number of concepts were constructed in numerous components of across the world the centuries to maintain meat for prolonged shelf lifestyles and pleasure. Even nonedible components of animals are used for numerous purposes. hence, meat, meat items, and by-products are vital to our lifestyle. some time past 3 many years, many books at the technology and know-how of meats and meat items were released. a lot of those books are helpful reference texts and good bought by way of pros within the meat industries, academia, and the govt. Meat technology and purposes is one such instance. It was once released in 2001 through the then Marcel Dekker of recent York. A decade later, the present writer, CRC Press, is freeing a moment variation of the ebook with a brand new name instruction manual of Meat and Meat Processing. The swap in name displays the growth of assurance intensive and breadth from the 1st variation, as illustrated within the desk of contents of this publication. except updating fabrics within the first version, the recent version includes fifty one chapters rather than 27. This moment version is split into six components. half I covers an summary of the beef processing industries within the usa by way of chapters on muscle biology, meat composition, and chemistry. half II covers meat attributes and features reminiscent of colour, style, and analyses. half III describes the first processing of meat, together with antemortem and postmortem slaughter, carcass assessment, non secular prestige, and so forth. half IV discusses the foundations and purposes within the secondary processing of meat, for instance, breading, curing, and fermentation"

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Extra resources for Handbook of Meat and Meat Processing

Example text

5 kGy. 1 to 1 kGy. Higher radiation doses (above 1 kGy) are needed to accomplish the same antimicrobial effect in a frozen food versus a nonfrozen food of the same type. Irradiation does not significantly increase the temperature or change the physical, sensory, or nutri­ tional characteristics of foods. Irradiation does not make food radioactive. During irradiation, the energy waves affect unwanted organisms but are not retained in the food. This is similar to the way that food cooked in a microwave oven does not retain those microwaves.

These products are intended to be fully cooked and must be safe to eat without the reheating step. These are some of the major product groups that fall within the Fully Cooked—Not Shelf Stable cat­ egory. There are other products not mentioned here that you might encounter in the marketplace or being produced in an establishment. These products all have some things in common: they are fully cooked 24 Handbook of Meat and Meat Processing and RTE by the consumer; and they require refrigeration or freezing in order to maintain product safety and quality.

Meat processors can control pH to limit microbial growth and give meat a longer shelf life. Muscle tissues are close to 7 in the live animal. At slaughter, lactic acid builds up and the pH is lowered. 4. 7), because the spoilage bacteria are more active at the higher pH. Heating (optional): Both Salmonella and E. coli O157:H7 have been isolated from fermented sausage products. Consequently, many dry/semidry fermented sausages, particularly in the United States, have a significant “heat step” in the process to assure lethality of high numbers of bacterial pathogens.

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Handbook of Meat and Meat Processing by Hui, Y.H.


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