Handbook Of Processed Meats And Poultry Analysis

Handbook Of Processed Meats And Poultry Analysis Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Handbook Of Processed Meats And Poultry Analysis book. This book definitely worth reading, it is an incredibly well-written.

Handbook of Processed Meats and Poultry Analysis

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 782 pages
File Size : 50,7 Mb
Release : 2008-11-12
Category : Technology & Engineering
ISBN : 9781420045338

Get Book

Handbook of Processed Meats and Poultry Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American

Handbook of Meat Processing

Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 583 pages
File Size : 43,9 Mb
Release : 2010-01-21
Category : Technology & Engineering
ISBN : 9780813820965

Get Book

Handbook of Meat Processing by Fidel Toldrá Pdf

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 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, paté, 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

Handbook of Meat and Meat Processing, Second Edition

Author : Y. H. Hui
Publisher : CRC Press
Page : 1003 pages
File Size : 51,6 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836835

Get Book

Handbook of Meat and Meat Processing, Second Edition by Y. H. Hui Pdf

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Handbook of Poultry Science and Technology, Secondary Processing

Author : Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu
Publisher : John Wiley and Sons
Page : 632 pages
File Size : 40,9 Mb
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 9780470504468

Get Book

Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu Pdf

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Handbook of Muscle Foods Analysis

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 990 pages
File Size : 55,6 Mb
Release : 2008-11-10
Category : Technology & Engineering
ISBN : 9781420045307

Get Book

Handbook of Muscle Foods Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t

Handbook of Poultry Science and Technology, Primary Processing

Author : Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu
Publisher : John Wiley & Sons
Page : 806 pages
File Size : 40,8 Mb
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 9780470504444

Get Book

Handbook of Poultry Science and Technology, Primary Processing by Isabel Guerrero-Legarreta,Alma Delia Alarcón-Rojo,Christine Alvarado,Amarinder S. Bawa,Francisco Guerrero-Avendaño,Janne Lundén,Lisa McKee,José Angel Pérez-Alvarez,Yoshinori Mine,Casey M. Owens,Joe M. Regenstein,Marcelo R. Rosmini,Jorge Soriano-Santos,J. Eddie Wu Pdf

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Handbook of Meat, Poultry and Seafood Quality

Author : Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti C. Coggins,Maria Beatriz Gloria,Grethe Hyldig,Chris R. Kerth,Lisa H. McKee,Y. H. Hui
Publisher : John Wiley & Sons
Page : 739 pages
File Size : 46,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276549

Get Book

Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti C. Coggins,Maria Beatriz Gloria,Grethe Hyldig,Chris R. Kerth,Lisa H. McKee,Y. H. Hui Pdf

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Handbook of Meat, Poultry and Seafood Quality

Author : Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth
Publisher : John Wiley & Sons
Page : 645 pages
File Size : 46,6 Mb
Release : 2012-05-29
Category : Technology & Engineering
ISBN : 9781118352458

Get Book

Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth Pdf

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

Author : Fidel Toldrá,Milagro Reig
Publisher : Springer Science & Business Media
Page : 71 pages
File Size : 43,5 Mb
Release : 2012-07-25
Category : Technology & Engineering
ISBN : 9781461442776

Get Book

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry by Fidel Toldrá,Milagro Reig Pdf

The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.

Handbook of Analysis of Active Compounds in Functional Foods

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 956 pages
File Size : 41,8 Mb
Release : 2012-01-18
Category : Science
ISBN : 9781439815908

Get Book

Handbook of Analysis of Active Compounds in Functional Foods by Leo M.L. Nollet,Fidel Toldra Pdf

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

Handbook of Meat and Meat Processing

Author : Y. H. Hui
Publisher : CRC Press
Page : 1000 pages
File Size : 41,7 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836842

Get Book

Handbook of Meat and Meat Processing by Y. H. Hui Pdf

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati

Handbook of Food Analysis - Two Volume Set

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1568 pages
File Size : 43,6 Mb
Release : 2015-06-10
Category : Science
ISBN : 9781482297843

Get Book

Handbook of Food Analysis - Two Volume Set by Leo M.L. Nollet,Fidel Toldra Pdf

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Handbook of Dairy Foods Analysis

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 920 pages
File Size : 50,9 Mb
Release : 2009-11-04
Category : Technology & Engineering
ISBN : 9781420046311

Get Book

Handbook of Dairy Foods Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Advanced Technologies for Meat Processing

Author : Fidel Toldrá,Leo M. L. Nollet
Publisher : CRC Press
Page : 722 pages
File Size : 40,6 Mb
Release : 2017-10-10
Category : Technology & Engineering
ISBN : 9781498754606

Get Book

Advanced Technologies for Meat Processing by Fidel Toldrá,Leo M. L. Nollet Pdf

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

Food Analysis by HPLC

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1078 pages
File Size : 41,7 Mb
Release : 2012-11-16
Category : Science
ISBN : 9781439830857

Get Book

Food Analysis by HPLC by Leo M.L. Nollet,Fidel Toldra Pdf

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho