Meat Refrigeration
By: James, S.J
.
Contributor(s): James, C.
Material type: 
BookPublisher: USA: CRC Press, 2011Edition: 1st ed.Description: 320 p.ISBN: 0849315387 (hardcover); 9780849315381 (hardcover).Subject(s): Meat--Preservation | Refrigeration and Refrigerating Machinery | Cold storage | Frozen meat | Meat ScienceDDC classification: 664.902852 James 247851st 2011 Meat.Science Summary: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC), Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer. Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Meat Science | Veterinary Science | 664.902852 James 24785 1st 2011 Meat.Science (Browse shelf) | Available | 24785 |
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC), Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer. Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.
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