Cover image for Handbook of meat and meat processing
Title:
Handbook of meat and meat processing
Edition:
Second edition
Publication Information:
Boca Raton, F.L. : CRC Press, 2012
Physical Description:
xviii, 982 pages : illustrations ; 26 cm.
ISBN:
9781439836835
General Note:
Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001
Abstract:
"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"--Provided by publisher
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Summary

Summary

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.


Table of Contents

Y. H. HuiAmanda D. WeaverRobert G. KauffmanMarion L. Greaser and Wei GuoLorenzo Castigliego and Andrea Armani and Alessandra GuidiTzou-Chi Huang and Chi-Tang HoO. A. Young and D. A. Frost and M. AgnewJean-Louis Damez and Sylvie ClerjonM. Juárez and N. Aldai and Ó. López-Campos and M. E. R. Dugan and B. Uttaro and J. L. AalhusM. Wes Schilling and Alessandra J. PhamFrancisco Jiménez-Colmenero and Ana Herrero and Susana Cofrades and Claudia Ruiz-CapillasZülal Kesmen and Hasan YetimJohn MillsSurendranath P. SumanJarumi Aguilar-GuggembuhlRosy Cruz-Monterrosa and Isabel Guerrero-LegarretaDaniel Mota-Rojas and Patricia Roldán-Santiago and Isabel Guerrero-LegarretaRoger W. PurchasMike F. North and Simon J. LovattHesham M. BadrIsabel Guerrero-Legarreta and María de Lourdes Pérez-ChabelaJoe M. Regenstein and Carrie E. RegensteinVioleta Ugalde-BenítezManuel Viuda-Martos and Juana Fernández-López and José Angel Pérez-ÁlvarezTeresa Sanz and Ana SalvadorBrian S. SmithJ. Byron WilliamsS. J. Santchurn and E. Arnaud and N. Zakhia-Rozis and A. CollignanIsabel Guerrero-Legarreta and Raquel García-BarrientosJ. M. MartinJoshua L. Herring and Brian S. SmithLuca Cocolin and Kalliopi RantsiouYouling L. XiongRobert MaddockY. H. HuiY. H. HuiKálmán InczeZhang Xue Gang and Tan Sze SzePere Gou and Jacint Arnau and Núria Garcia-Gil and Elena Fulladosa and Xavier SerraErsel Obuz and Levent Akkaya and Veli GbkY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiY. H. HuiJoe M. Regenstein
Prefacep. ix
Editorp. xi
Contributorsp. xv
Part I Meat Industries
1 Meat Industries: Characteristics and Manufacturing Processesp. 3
Part II Meat Science
2 Muscle Biologyp. 35
3 Meat Compositionp. 45
4 Postmortem Muscle Chemistryp. 63
Part III Quality and Other Attributes
5 Meat Colorp. 81
6 Flavors and Flavor Generation of Meat Productsp. 107
7 Analytical Methods for Meat and Meat Productsp. 139
8 Recent Advances in Meat Quality Assessmentp. 161
9 Beef Texture and Juicinessp. 177
10 Sensory Evaluation of Muscle Foodsp. 207
11 Meat and Functional Foodsp. 225
12 Meat Species Identificationp. 249
13 Sources and Control of Microbial Contamination on Red Meatp. 277
14 Application of Proteomics to Understand Meat Qualityp. 287
Part IV Primary Processing
15 Antemortem Handlingp. 303
16 Postmortem Handlingp. 315
17 Electrical Stimulation in Meat Processingp. 323
18 Carcass Evaluationp. 333
19 Chilling and Freezing Meatp. 357
20 Irradiation of Meatp. 381
21 Slaughtering Operations and Equipmentp. 407
22 A Review of Kosher Laws with an Emphasis on Meat and Meat Productsp. 415
Part V Secondary Processing: Principles and Applications
23 Meat Emulsionsp. 447
24 Mechanical Deboningp. 457
25 Breadingp. 469
26 Marination: Ingredient Technologyp. 479
27 Marination: Processing Technologyp. 495
28 Drying: Principles and Applicationsp. 505
29 Thermal Technologyp. 523
30 Meat-Curing Technologyp. 531
31 Meat-Smoking Technologyp. 547
32 Meat Fermentationp. 557
33 Nonmeat Ingredients and Additivesp. 573
Part VI Secondary Processing: Products Manufacturing
34 Meat and Meat Productsp. 591
35 Meat and Commerce in the United States: Label Requirements and Purchase Specificationsp. 605
36 Safe Practices for Sausage Production in the United Statesp. 619
37 Mold-Ripened Sausagesp. 647
38 Chinese Sausagesp. 663
39 Dry-Cured Hamp. 673
40 Turkish Pastirma: A Dry-Cured Beef Productp. 689
Part VII Meat Safety and Workers Safety
41 An Overview on Meat Safety in the United Statesp. 701
42 Sanitation Performance Standardsp. 715
43 Hazard Analysis and Critical Control Point Systemp. 741
44 Shelf-Stable Processed Meat Productsp. 769
45 Not Shelf-Stable Processed Meat Productsp. 791
46 Processing Raw Products: Safety Requirements in the United Statesp. 829
47 Ground Meat Processing and Safetyp. 865
48 Guidance on Meat Establishment Facilities and Equipmentp. 881
49 Sanitation of Food-Processing Equipmentp. 903
50 Enforcement Tools for Meat in Commerce in the United Statesp. 917
51 Meat Processing and Workers' Safetyp. 929
Appendix I A Discussion of Stunned and Nonstunned Slaughterp. 943
Indexp. 959