Processed Meats

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Processed Meats

Joseph P. Kerry,John F. Kerry
Processed Meats Book PDF

Author : Joseph P. Kerry,John F. Kerry
Publisher : Elsevier
Page : 752 pages
File Size : 46,7 Mb
Release : 2011-07-14
Category : Technology & Engineering
ISBN : 9780857092946

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Processed Meats by Joseph P. Kerry,John F. Kerry Pdf

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Processed Meats

A.M. Pearson,F.W. Tauber
Processed Meats Book PDF

Author : A.M. Pearson,F.W. Tauber
Publisher : Springer Science & Business Media
Page : 438 pages
File Size : 46,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789401096928

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Processed Meats by A.M. Pearson,F.W. Tauber Pdf

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Red Meat and Processed Meat

IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer
Red Meat and Processed Meat Book PDF

Author : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer
Publisher : International Agency for Research on Cancer
Page : 0 pages
File Size : 46,6 Mb
Release : 2018-07-27
Category : Medical
ISBN : 9283201523

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Red Meat and Processed Meat by IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer Pdf

This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.

Processed Meats

A.M. Pearson,T.A. Gillett
Processed Meats Book PDF

Author : A.M. Pearson,T.A. Gillett
Publisher : Springer
Page : 459 pages
File Size : 40,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461576853

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Processed Meats by A.M. Pearson,T.A. Gillett Pdf

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Handbook of Processed Meats and Poultry Analysis

Leo M.L. Nollet,Fidel Toldra
Handbook of Processed Meats and Poultry Analysis Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 782 pages
File Size : 40,6 Mb
Release : 2008-11-12
Category : Technology & Engineering
ISBN : 9781420045338

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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

Processed Meats

Nicole Walker
Processed Meats Book PDF

Author : Nicole Walker
Publisher : Torrey House Press
Page : 296 pages
File Size : 47,6 Mb
Release : 2021-03-09
Category : Biography & Autobiography
ISBN : 194881434X

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Processed Meats by Nicole Walker Pdf

Nicole Walker explores how heritage, food, and cooking can change, harm, and sometimes help fix our bodies and our planet.

Organic Meat Production and Processing

Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Organic Meat Production and Processing Book PDF

Author : Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan
Publisher : John Wiley & Sons
Page : 465 pages
File Size : 43,9 Mb
Release : 2012-05-01
Category : Technology & Engineering
ISBN : 9780813821269

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Organic Meat Production and Processing by Steven C. Ricke,Ellen J. Van Loo,Michael G. Johnson,Corliss A. O'Bryan Pdf

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

Meat Processing

Joseph P. Kerry,John F. Kerry,David Ledward
Meat Processing Book PDF

Author : Joseph P. Kerry,John F. Kerry,David Ledward
Publisher : Elsevier
Page : 480 pages
File Size : 42,9 Mb
Release : 2002-09-06
Category : Technology & Engineering
ISBN : 9781855736665

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Meat Processing by Joseph P. Kerry,John F. Kerry,David Ledward Pdf

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Handbook of Meat and Meat Processing, Second Edition

Y. H. Hui
Handbook of Meat and Meat Processing Second Edition Book PDF

Author : Y. H. Hui
Publisher : CRC Press
Page : 1003 pages
File Size : 41,8 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836835

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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 Meat Processing

Fidel Toldrá
Handbook of Meat Processing Book PDF

Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 582 pages
File Size : 48,9 Mb
Release : 2010-04-20
Category : Technology & Engineering
ISBN : 9780813821825

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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

Low-Fat Meats

Harold D. Hafs,Robert G. Zimbelman
Low Fat Meats Book PDF

Author : Harold D. Hafs,Robert G. Zimbelman
Publisher : Academic Press
Page : 330 pages
File Size : 52,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080918532

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Low-Fat Meats by Harold D. Hafs,Robert G. Zimbelman Pdf

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues. Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
Advances in Meat Processing Technology Book PDF

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
Page : 657 pages
File Size : 46,9 Mb
Release : 2017-09-29
Category : Technology & Engineering
ISBN : 9781315354668

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Advances in Meat Processing Technology by Alaa El-Din A. Bekhit Pdf

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

Essentials of Food Science

Vickie A. Vaclavik,Elizabeth W. Christian
Essentials of Food Science Book PDF

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 572 pages
File Size : 44,5 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387699400

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Production and Processing of Healthy Meat, Poultry and Fish Products

A.M. Pearson,T.R. Dutson
Production and Processing of Healthy Meat Poultry and Fish Products Book PDF

Author : A.M. Pearson,T.R. Dutson
Publisher : Springer Science & Business Media
Page : 385 pages
File Size : 44,8 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781461311256

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Production and Processing of Healthy Meat, Poultry and Fish Products by A.M. Pearson,T.R. Dutson Pdf

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Butchering, Processing and Preservation of Meat

Frank G. Ashbrook
Butchering Processing and Preservation of Meat Book PDF

Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
Page : 328 pages
File Size : 45,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401178983

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Butchering, Processing and Preservation of Meat by Frank G. Ashbrook Pdf

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.