The Resource Meat products handbook : practical science and technology, Gerhard Feiner

Meat products handbook : practical science and technology, Gerhard Feiner

Label
Meat products handbook : practical science and technology
Title
Meat products handbook
Title remainder
practical science and technology
Statement of responsibility
Gerhard Feiner
Creator
Subject
Language
eng
Summary
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. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. 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. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
Member of
Cataloging source
IWA
Dewey number
664.9
Illustrations
illustrations
Index
index present
LC call number
TS1955
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead Publishing in food science, technology and nutrition
Label
Meat products handbook : practical science and technology, Gerhard Feiner
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
pt. 1. Meat composition and additives -- pt. 2. Technologies for particular meat products -- pt. 3. Quality and safety issues
Control code
ocn123979191
Dimensions
unknown
Extent
1 online resource (xxii, 648 pages)
Form of item
online
Isbn
9781845690502
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
http://library.link/vocab/recordID
.b35801517
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)123979191
  • knovel1628703873

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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