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Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing Hardback - 2012 - 2nd Edition

by Y. H. Hui (Editor)

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Hardcover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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 prod
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Details

  • Title Handbook of Meat and Meat Processing
  • Author Y. H. Hui (Editor)
  • Binding Hardback
  • Edition number 2nd
  • Edition 2
  • Condition New
  • Pages 1000
  • Volumes 1
  • Language ENG
  • Publisher CRC Press
  • Publication date 2012-01-11
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • Bookseller's Inventory # ria9781439836835_inp
  • ISBN 9781439836835 / 1439836833
  • Weight 4 lbs (1.81 kg)
  • Dimensions 10.2 x 7 x 1.8 in (25.91 x 17.78 x 4.57 cm)
  • Themes
    • Aspects (Academic): Science/Technology Aspects
  • Category Technology & Industrial Arts
  • Library of Congress subjects Meat industry and trade, Meat
  • Library of Congress Catalogue Number 2011046276
  • Dewey Decimal Code 664.92
  • Quantity available 886

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From the publisher

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.

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