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Author : Sandol Johnson
Publisher : Christian Veterinary Mission
Page : 172 pages
File Size : 55,8 Mb
Release : 2005
Category : Health & Fitness
ISBN : 9781886532168
Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
Page : 328 pages
File Size : 52,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401178983
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.
Author : Robert G. Cassens
Publisher : John Wiley & Sons
Page : 148 pages
File Size : 40,7 Mb
Release : 2008-06-02
Category : Technology & Engineering
ISBN : 9780470384800
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality. Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources. Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products.
Author : Geeta Dardick
Publisher : Unknown
Page : 271 pages
File Size : 54,7 Mb
Release : 1993
Category : Livestock
ISBN : 0074701134
Home butchering, professional tips and techniques.
Author : Y. H. Hui
Publisher : CRC Press
Page : 1003 pages
File Size : 52,8 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836835
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.
Author : Joseph P. Kerry,John F. Kerry,David Ledward
Publisher : Elsevier
Page : 481 pages
File Size : 52,9 Mb
Release : 2002-09-06
Category : Technology & Engineering
ISBN : 9781855736665
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
Author : Anonim
Publisher : Unknown
Page : 64 pages
File Size : 50,5 Mb
Release : 1983
Category : Pork
ISBN : MINN:31951002910712T
Author : H. Russell Cross
Publisher : Unknown
Page : 68 pages
File Size : 44,7 Mb
Release : 1978
Category : Meat cutting
ISBN : UFL:31262087174610
Author : Anonim
Publisher : Unknown
Page : 957 pages
File Size : 40,9 Mb
Release : 2012
Category : Meat
ISBN : OCLC:1261027722
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--
Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 45,6 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
Author : Frank Getz Ashbrook
Publisher : Unknown
Page : 332 pages
File Size : 48,8 Mb
Release : 2013-09
Category : Electronic
ISBN : 1258810174
How To Process Meat From Cattle, Hogs, Sheep, Game, Poultry And Fish.
Author : Casey M. Owens,Christine Alvarado,Alan R. Sams
Publisher : CRC Press
Page : 345 pages
File Size : 53,5 Mb
Release : 2000-12-26
Category : Business & Economics
ISBN : 9781420042177
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Author : Editorial Board
Publisher : IAS EXAM PORTAL
Page : 175 pages
File Size : 48,6 Mb
Release : 2024-07-01
Category : Study Aids
ISBN : 9789351720935
IAS Planner - Civil Services Examination planner is a comprehensive book for candidates preparing for the Civil Services Examinations conducted by UPSC. The book provides detailed information on the complete exam syllabus. This book will help the students plan their studies better for the examination. This book is essential for students aspiring to work for the Indian Administrative Services(IAS). Tags: UPSC, IAS, IPS, IFS, CSAT, Civil Services, UPSC PORTAL, Civil Seva, Union Public Service Commission.
Author : C. J. Brouwer
Publisher : Food & Agriculture Org.
Page : 204 pages
File Size : 54,7 Mb
Release : 1985
Category : Irrigation
ISBN : 9251035075
Author : Anonim
Publisher : Food & Agriculture Org
Page : 87 pages
File Size : 54,5 Mb
Release : 1990-01-01
Category : Science
ISBN : 9251027447