CRC Press, 2017. — 604 p. This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability. Features Highlights emerging new meat processing technologies Covers novel topics such as the use of plant materials for the production of...
Breeding Manual. — Siloam Springs. — Cobb-vantress Inc., 2008. — 58 p. Guide for management of a breeder company provided by well-known US rearing company PLC "Cobb-vantress". Chick management. Growth phases. Feed management. Lighting program management. Water management. Bird weighing and body weigh control. Maintaining good uniformity. Transferring stock. Production period....
Michigan State University Press, 2015. — 207 p. Prehistory through the Colonization of North America. The Industrialization of Livestock Production. The Industrialization of Slaughter and Processing. Consuming Animals as Food. Industrialization Fallout. Bridging the Divide between Production, Processing, Consumption, and Impacts.
Alpharetta, GA, United Egg Association, 2002. — 61 p. Pasteurization methods used by the egg products industry have served the industry and the consumer well. There have been no Salmonella outbreaks from pasteurized eggs. Nevertheless, there have been some significant changes in recent years that may impact the effectiveness of egg pasteurization. The purposes of the revision...
Academic Press, 2019. — 261 p. — ISBN: 978-0-12-814874-7. 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...
Bangkok, 2007. — 470 p. Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food pr eparations or as processed meat products. Processed meat products, although in some regions still in their infancy, are globally gaining grou nd in popularity and...
FAO Regional Office for Asia and the Pacific (RAP), 2007. — 470 p. ISBN: 978-974-7946-99-4. This manual is based on training materials used in FAO-organized Regional Training in Meat Processing Technology for Asian countries. FAO initiated two major projects in this sector. In the mid nineties and in early 2000, in cooperation with the Common Fund for Commodities (CFC) and the...
CABI Publishing, 2005. — 303 p. Soy Protein and Formulated Meat Products combines the best of old and new. This publication reflects an extensive review of both proven and emerging soy protein technology in processed meat and lifestyle foods. The book includes basic guidelines on how to value the role of soy protein as a nutritive ingredient as well as a sound technology-driven...
CRC Press, 2002. — 347 p. The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC), Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it...
CRC Taylor & Francis Group, 2006. — 502 p. Meat and meat products constitute some of the most important foods in Western societies. However, the area of meat science and technology is not as fully covered as other foods from the point of view of books dealing with such important aspects as quality, analysis, and processing technology. It must be pointed out that the meat...
Woodhead Publishing, 2017. — 388 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100763-1. This book provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle...
Woodhead Publishing, 2017. — 746 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100593-4. This book provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values....
CRC Press, 2001. — 345 p. This book is the product of some of the best poultry and food scientists in the world today. Its concept was born from the need for a good instructional textbook in the poultry processing and product quality courses taught by many of the contributors. The text is an instructional and not necessarily exhaustive review of the scientific literature in...
Delmar Cengage Learning, 2017. — 302 p. — (KitchenPro Series). — ISBN10: 1428319948, 13 978-1428319943. Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing...
Springer, 2008. — 419 p. ISBN: 978-0-387-71326-7. e-ISBN: 978-0-387-71327-4. This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of...
ISTE Press - Elsevier, 2017. — 212 p. — ISBN: 978-1-78548-248-9. This book provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the...
Springer, 2009. — 699 p.: 52 illus. Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms,...
John Wiley & Sons, 2002. — 244 p. Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures in different areas of the world. These meat products, which have a wide variety of flavors and textures, represent an important...
2nd Edition. — CRC Press, 2018. — 722 p. As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together...
Albany, California, United states department of agriculture, 1969. — 54 p. The purpose of this manual is to help the egg processor to meet pasteurization regulations applicable to his operation and to improve the quality of his products. Information is included on the composition of eggs, on their physical and chemical properties, on properties of microorganisms, on pertinent...
Comments