Coverage is divided into three parts. Part one, Techlogies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main techlogiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation.
Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,pate, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing techlogy, main types of products, production data,particular characteristics and sensory aspects, and futuretrends.
Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance.
This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers.
Key features: * Unparalleled international expertise of editor and contributingauthors * Addresses the state of the art of manufacturing the mostimportant meat products * Special focus on approaches to control the safety and qualityof processed meats * Extensive coverage of production techlogies, sanitation,packaging and sensory evaluation