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Preface
List of Contributors
About the Editor
PART I. Technologies
1. Chemistry and Biochemistry of Meat (Elisabeth Huff-Lonergan).
2. Technological Quality of Meat for Processing (Susan Brewer).
3. Meat Decontamination (Panagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos).
4. Aging/Tenderization Mechanisms (Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon).
5. Freezing/Thawing (Christian James and Stephen J. James).
6. Curing (Karl O. Honikel).
7. Emulsification (Irene Allais).
8. Thermal Processing (Jane Ann Boles).
9. Fermentation: Microbiology and Biochemistry (S. Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas).
10. Starter Cultures for Meat Fermentation (Pier Sandro Cocconcelli and Cecilia Fontana).
11. Drying (Endre Zukál and Kálmán Incze).
12. Smoking (Zdzisław E. Sikorski and Edward Ko´lakowski ).
13. Meat Packaging (Maurice G. O’Sullivan and Joseph P. Kerry).
14. Novel Technologies for Microbial Spoilage Prevention (Oleksandr Tokarskyy and Douglas L. Marshall).
15. Plant Cleaning and Sanitation (Stefania Quintavalla).
PART II. Products
16. Cooked Ham (Fidel Toldrá, Leticia Mora, and Mónica Flores).
17. Cooked Sausages (Eero Puolanne).
18. Bacon (Peter R. Sheard).
19. Canned Products and Pâté (Isabel Guerrero Legarreta).
20. Dry-Cured Ham (Fidel Toldrá and M. Concepción Aristoy).
21. Mold-Ripened Sausages (Kálmán Incze).
22. Semidry and Dry Fermented Sausages (Graciela Vignolo, Cecilia Fontana, and Silvina Fadda).
23. Restructured Whole-Tissue Meats (Mustafa M. Farouk).
24. Functional Meat Products (Keizo Arihara and Motoko Ohata).
PART III. Controls
25. Physical Sensors for Quality Control during Processing (Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito).
26. Sensory Evaluation of Meat Products (Geoffrey R. Nute).
27. Safety Controls: Detection of Chemical Hazards (Milagro Reig and Fidel Toldrá).
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications (Daniel Y. C. Fung).
29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR (Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro).
30. HACCP: Hazard Analysis Critical Control Point (Maria Joao Fraqueza and António Salvador Barreto).
31. Quality Assurance (Friedrich-Karl Lücke).
Index.
| Price | Condition | Delivery | Seller | Action |
| $220.10 | Digital |
| WonderClub |
Jerry Davis
reviewed Handbook of Meat Processing on January 19, 2012
Handbook of Meat Processing
"The Family Cow" was a (mostly) simple, straightforward book encouraging and instructing people on keeping a cow for the family's milk and beef supplies. In fact, Van Loon is so persuasive that by the end of the book I was channelling my very best Veruca Salt, but instead of wanting squirrels I wanted a family cow. "Daddy, get me a family cow. I want a family cow, noooooow." (If you've never read "Charlie and the Chocolate Factory" then this makes no sense and you should do so posthaste.)
My only complaints are that the book is slightly dated (written in the 1970's) and there were some overly technical diagrams and graphs concerning feed replacements. I would have also liked a little more information about the various types of dairy cows to choose from. Still, this is a book I would like for my own personal shelves.
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Add Handbook of Meat Processing, This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential re, Handbook of Meat Processing to the inventory that you are selling on WonderClubX
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Add Handbook of Meat Processing, This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential re, Handbook of Meat Processing to your collection on WonderClub |
