There has lengthy been a necessity for a finished one-volume reference at the major varieties of processed meat items and their equipment of manufacture. in keeping with over two decades’ event within the undefined, Meat items guide is designed to satisfy that desire. It combines a close sensible wisdom of processing and materials with the medical underpinning to appreciate the impression of specific technique steps and materials on product defense and quality.
The first a part of the ebook stories meat composition and its impact on caliber including the position of additions. There are chapters on fats, protein and different parts in meat, alterations in meat pre- and post-slaughter, and ingredients reminiscent of phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. half studies uncooked fabrics, ingredients, production approaches and consultant recipes from world wide for a variety of specific meat items. It contains chapters on cooked ham and bacon, cooked, clean and uncooked fermented sausages, uncooked fermented and non-fermented salami, cured air-dried items, burgers and patties, brawn and meat jelly, canned and marinated meat. the ultimate a part of the e-book discusses caliber and issues of safety, quite meat microbiology.
Meat items guide is a regular reference for R&D, caliber and construction managers in meat processing.
- A one quantity reference on processed meat products
- Combines unique functional wisdom of processing and parts with medical understanding
- A typical reference for examine & improvement, caliber and creation managers within the meat industry
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