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Handbook of Meat Processing

By: Toldra,Fidel.
Contributor(s): Toldr?, Fidel.
Material type: materialTypeLabelBookPublisher: USA : Wiley-Blackwell, 2010Edition: 1st ed.Description: 584 p.ISBN: 0813821827 (hardcover); 9780813821825 (hardcover).Subject(s): Meat ScienceDDC classification: 664.9 Toldra 1st 2010 30144 Food.Science Summary: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr� heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pat�, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.9 Toldra 1st 2010 30144 Food.Science (Browse shelf) Checked out to Dr. Kashif Nauman (2009-uvas-47) 05/01/2018 30144
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
664.7523 Cauvain 20410 1st 2006 Food.Science The Chorleywood Bread Process 664.7525 Manley 20387 1st 1998 Food.Science Biscuit, Cookie and Cracker Manufacturing : Piece Forming / Manual 3 664.8 Hausner 20014 3rd 2005 Food.Science Preserved Food and Sweetmeats 664.9 Toldra 1st 2010 30144 Food.Science Handbook of Meat Processing 664.900954 Singh 24883 1st 2011 Food.Science Principles of Meat Technology 664.902 Buncic 23040 1st 2006 Food.Science Integrated Food Safety and Veterinary Public Health 664.9028 Zdolec 31979 1st 2017 Food.Science Fermented Meat Products: Health Aspects

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr� heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pat�, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation.

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