Handbook of Meat and Meat Processing, Second Edition

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  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 2012-01-11
  • Publisher: CRC Press

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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

Prefacep. ix
Editorp. xi
Contributorsp. xv
Meat Industries
Meat Industries: Characteristics and Manufacturing Processesp. 3
Meat Science
Muscle Biologyp. 35
Meat Compositionp. 45
Postmortem Muscle Chemistryp. 63
Quality and Other Attributes
Meat Colorp. 81
Flavors and Flavor Generation of Meat Productsp. 107
Analytical Methods for Meat and Meat Productsp. 139
Recent Advances in Meat Quality Assessmentp. 161
Beef Texture and Juicinessp. 177
Sensory Evaluation of Muscle Foodsp. 207
Meat and Functional Foodsp. 225
Meat Species Identificationp. 249
Sources and Control of Microbial Contamination on Red Meatp. 277
Application of Proteomics to Understand Meat Qualityp. 287
Primary Processing
Antemortem Handlingp. 303
Postmortem Handlingp. 315
Electrical Stimulation in Meat Processingp. 323
Carcass Evaluationp. 333
Chilling and Freezing Meatp. 357
Irradiation of Meatp. 381
Slaughtering Operations and Equipmentp. 407
A Review of Kosher Laws with an Emphasis on Meat and Meat Productsp. 415
Secondary Processing: Principles and Applications
Meat Emulsionsp. 447
Mechanical Deboningp. 457
Breadingp. 469
Marination: Ingredient Technologyp. 479
Marination: Processing Technologyp. 495
Drying: Principles and Applicationsp. 505
Thermal Technologyp. 523
Meat-Curing Technologyp. 531
Meat-Smoking Technologyp. 547
Meat Fermentationp. 557
Nonmeat Ingredients and Additivesp. 573
Secondary Processing: Products Manufacturing
Meat and Meat Productsp. 591
Meat and Commerce in the United States: Label Requirements and Purchase Specificationsp. 605
Safe Practices for Sausage Production in the United Statesp. 619
Mold-Ripened Sausagesp. 647
Chinese Sausagesp. 663
Dry-Cured Hamp. 673
Turkish Pastirma: A Dry-Cured Beef Productp. 689
Meat Safety and Workers Safety
An Overview on Meat Safety in the United Statesp. 701
Sanitation Performance Standardsp. 715
Hazard Analysis and Critical Control Point Systemp. 741
Shelf-Stable Processed Meat Productsp. 769
Not Shelf-Stable Processed Meat Productsp. 791
Processing Raw Products: Safety Requirements in the United Statesp. 829
Ground Meat Processing and Safetyp. 865
Guidance on Meat Establishment Facilities and Equipmentp. 881
Sanitation of Food-Processing Equipmentp. 903
Enforcement Tools for Meat in Commerce in the United Statesp. 917
Meat Processing and Workers' Safetyp. 929
A Discussion of Stunned and Nonstunned Slaughterp. 943
Indexp. 959
Table of Contents provided by Ingram. All Rights Reserved.

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