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Handbook of meat and meat processing

Author: Y H Hui
Publisher: Boca Raton, FL : CRC Press, ©2012.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Handbook of meat and meat processing.
Boca Raton, FL : CRC Press, 2012
(DLC) 2011046276
(OCoLC)753303272
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Y H Hui
ISBN: 9781439836842 1439836841 1439836833 9781439836835 9781280121968 1280121963 9781466522176 1466522178
OCLC Number: 774276687
Notes: Revised edition of: Meat science and applications / edited by Y.H. Hui [and others]. 2001.
Description: 1 online resource (xviii, 957 pages) : illustrations
Contents: Front Cover; Contents; Preface; Editor; Contributors; Chapter 2: Muscle Biology; Chapter 3: Meat Composition; Chapter 4: Postmortem Muscle Chemistry; Chapter 6: Flavors and Flavor Generation of Meat Products; Chapter 7: Analytical Methods for Meat and Meat Products; Chapter 8: Recent Advances in Meat Quality Assessment; Chapter 10: Sensory Evaluation of Muscle Foods; Chapter 11: Meat and Functional Foods; Chapter 12: Meat Species Identification; Chapter 14: Application of Proteomics to Understand Meat Quality; Chapter 15: Antemortem Handling; Chapter 16: Postmortem Handling. Chapter 17: Electrical Stimulation in Meat ProcessingChapter 18: Carcass Evaluation; Chapter 19: Chilling and Freezing Meat; Chapter 20: Irradiation of Meat; Chapter 21: Slaughtering Operations and Equipment; Chapter 23: Meat Emulsions; Chapter 24: Mechanical Deboning; Chapter 25: Breading; Chapter 26: Marination: Ingredient Technology; Chapter 27: Marination: Processing Technology; Chapter 28: Drying: Principles and Applications; Chapter 29: Thermal Technology; Chapter 30: Meat-Curing Technology; Chapter 31: Meat-Smoking Technology; Chapter 32: Meat Fermentation. Chapter 33: Nonmeat Ingredients and AdditivesChapter 34: Meat and Meat Products; Chapter 37: Mold-Ripened Sausages; Chapter 38: Chinese Sausages; Chapter 39: Dry-Cured Ham; Chapter 40: Turkish Pastirma: A Dry-Cured Beef Product; Back Cover.
Other Titles: Meat science and applications.
Responsibility: edited by Y.H. Hui ; associate editors, J.L. Aalhus [and others].

Abstract:

Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.  Read more...

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