Production And Processing Of Healthy Meat Poultry And Fish Products

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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 : 41,5 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.

The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition)

NPCS Board of Consultants & Engineers
The Complete Technology Book on Meat Poultry and Fish Processing 2nd Revised Edition Book PDF

Author : NPCS Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
Page : 512 pages
File Size : 40,7 Mb
Release : 2013-01-01
Category : Fish as food
ISBN : 9788190568548

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The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition) by NPCS Board of Consultants & Engineers Pdf

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products.

Advanced Technologies For Meat Processing

Leo M.L. Nollet,Fidel Toldra
Advanced Technologies For Meat Processing Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 502 pages
File Size : 40,6 Mb
Release : 2006-03-21
Category : Technology & Engineering
ISBN : 9781420017311

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Advanced Technologies For Meat Processing by Leo M.L. Nollet,Fidel Toldra Pdf

In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.

Handbook of Food Products Manufacturing

Nirmal Sinha
Handbook of Food Products Manufacturing Book PDF

Author : Nirmal Sinha
Publisher : John Wiley & Sons
Page : 850 pages
File Size : 43,9 Mb
Release : 2007-04-23
Category : Technology & Engineering
ISBN : 9780470113547

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Handbook of Food Products Manufacturing by Nirmal Sinha Pdf

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

HACCP in Meat, Poultry, and Fish Processing

A. M. Pearson,T. R. Dutson
HACCP in Meat Poultry and Fish Processing Book PDF

Author : A. M. Pearson,T. R. Dutson
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 44,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521495

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HACCP in Meat, Poultry, and Fish Processing by A. M. Pearson,T. R. Dutson Pdf

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

Reducing Salt in Foods

Cindy Beeren,Kathy Groves,Pretima M. Titoria
Reducing Salt in Foods Book PDF

Author : Cindy Beeren,Kathy Groves,Pretima M. Titoria
Publisher : Woodhead Publishing
Page : 298 pages
File Size : 54,9 Mb
Release : 2019-06-18
Category : Technology & Engineering
ISBN : 9780081009338

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Reducing Salt in Foods by Cindy Beeren,Kathy Groves,Pretima M. Titoria Pdf

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. Completely revised and updated with an overview of the latest developments in salt reduction Presents guidelines to help with reducing salt in specific product groups Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction

Safety Analysis of Foods of Animal Origin

Leo M.L. Nollet,Fidel Toldra
Safety Analysis of Foods of Animal Origin Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1002 pages
File Size : 45,5 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 143984819X

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Safety Analysis of Foods of Animal Origin by Leo M.L. Nollet,Fidel Toldra Pdf

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Encyclopedia of Meat Sciences

Carrick Devine,M. Dikeman
Encyclopedia of Meat Sciences Book PDF

Author : Carrick Devine,M. Dikeman
Publisher : Academic Press
Page : 3066 pages
File Size : 53,9 Mb
Release : 2004-08-19
Category : Technology & Engineering
ISBN : 9780080924441

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Encyclopedia of Meat Sciences by Carrick Devine,M. Dikeman Pdf

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Handbook of Muscle Foods Analysis

Leo M.L. Nollet,Fidel Toldra
Handbook of Muscle Foods Analysis Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 990 pages
File Size : 49,8 Mb
Release : 2008-11-10
Category : Technology & Engineering
ISBN : 9781420045307

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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 Food Preservation

Mohammad Shafiur Rahman
Handbook of Food Preservation Book PDF

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Page : 1526 pages
File Size : 46,9 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9780429531354

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Handbook of Food Preservation by Mohammad Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Animal By-Product Processing & Utilization

Herbert W. Ockerman,Conly L. Hansen
Animal By Product Processing Utilization Book PDF

Author : Herbert W. Ockerman,Conly L. Hansen
Publisher : CRC Press
Page : 544 pages
File Size : 54,9 Mb
Release : 1999-10-28
Category : Technology & Engineering
ISBN : 9781482293920

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Animal By-Product Processing & Utilization by Herbert W. Ockerman,Conly L. Hansen Pdf

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.

Handbook of Food Preservation

M. Shafiur Rahman
Handbook of Food Preservation Book PDF

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 55,8 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Sustainable Meat Production and Processing

Charis M. Galanakis
Sustainable Meat Production and Processing Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 274 pages
File Size : 50,8 Mb
Release : 2018-10-29
Category : Medical
ISBN : 9780128156889

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Sustainable Meat Production and Processing by Charis M. Galanakis Pdf

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Meat Biotechnology

Fidel Toldrá
Meat Biotechnology Book PDF

Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 46,9 Mb
Release : 2008-09-03
Category : Technology & Engineering
ISBN : 9780387793825

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Meat Biotechnology by Fidel Toldrá Pdf

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality

Lothar Leistner,Grahame W. Gould
Hurdle Technologies Combination Treatments for Food Stability Safety and Quality Book PDF

Author : Lothar Leistner,Grahame W. Gould
Publisher : Springer Science & Business Media
Page : 202 pages
File Size : 49,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507437

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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality by Lothar Leistner,Grahame W. Gould Pdf

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.