Handbook of Meat and Meat Processing, Second Edition

by Hui; Y. H.

• ISBN13: 9781439836835
• ISBN10: 1439836833
• Edition: 2nd
• Format: Hardcover
• Copyright: 2012-01-11
• Publisher: CRC Press

Summary

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading.

Table of Contents

Preface	p. ix
Editor	p. xi
Contributors	p. xv
Meat Industries
Meat Industries: Characteristics and Manufacturing Processes	p. 3
Meat Science
Muscle Biology	p. 35
Meat Composition	p. 45
Postmortem Muscle Chemistry	p. 63
Quality and Other Attributes
Meat Color	p. 81
Flavors and Flavor Generation of Meat Products	p. 107
Analytical Methods for Meat and Meat Products	p. 139
Recent Advances in Meat Quality Assessment	p. 161
Beef Texture and Juiciness	p. 177
Sensory Evaluation of Muscle Foods	p. 207
Meat and Functional Foods	p. 225
Meat Species Identification	p. 249
Sources and Control of Microbial Contamination on Red Meat	p. 277
Application of Proteomics to Understand Meat Quality	p. 287
Primary Processing
Antemortem Handling	p. 303
Postmortem Handling	p. 315
Electrical Stimulation in Meat Processing	p. 323
Carcass Evaluation	p. 333
Chilling and Freezing Meat	p. 357
Irradiation of Meat	p. 381
Slaughtering Operations and Equipment	p. 407
A Review of Kosher Laws with an Emphasis on Meat and Meat Products	p. 415
Secondary Processing: Principles and Applications
Meat Emulsions	p. 447
Mechanical Deboning	p. 457
Breading	p. 469
Marination: Ingredient Technology	p. 479
Marination: Processing Technology	p. 495
Drying: Principles and Applications	p. 505
Thermal Technology	p. 523
Meat-Curing Technology	p. 531
Meat-Smoking Technology	p. 547
Meat Fermentation	p. 557
Nonmeat Ingredients and Additives	p. 573
Secondary Processing: Products Manufacturing
Meat and Meat Products	p. 591
Meat and Commerce in the United States: Label Requirements and Purchase Specifications	p. 605
Safe Practices for Sausage Production in the United States	p. 619
Mold-Ripened Sausages	p. 647
Chinese Sausages	p. 663
Dry-Cured Ham	p. 673
Turkish Pastirma: A Dry-Cured Beef Product	p. 689
Meat Safety and Workers Safety
An Overview on Meat Safety in the United States	p. 701
Sanitation Performance Standards	p. 715
Hazard Analysis and Critical Control Point System	p. 741
Shelf-Stable Processed Meat Products	p. 769
Not Shelf-Stable Processed Meat Products	p. 791
Processing Raw Products: Safety Requirements in the United States	p. 829
Ground Meat Processing and Safety	p. 865
Guidance on Meat Establishment Facilities and Equipment	p. 881
Sanitation of Food-Processing Equipment	p. 903
Enforcement Tools for Meat in Commerce in the United States	p. 917
Meat Processing and Workers' Safety	p. 929
A Discussion of Stunned and Nonstunned Slaughter	p. 943
Index	p. 959
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