02152 a2200205 4500 GCWUF 20180716055318.0 180716b xxu||||| |||| 00| 0 eng d 9781845690502 MAIN ENG MAIN Feiner, G Meat Products Handbook: Practical Science and Technology Woodhead Publishing, Cambridge : xxii, 648 pages ; ill ; Include Index There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry. Meat Meat industry and trade ddc BK 6547 6547 0 0 ddc 0 0 NFIC MAIN MAIN GEN 2018-06-22 1 29380.89 0 664.9 FEI B0045918 2018-06-22 00:00:00 36726.12 2018-06-22 BK