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Meat processing : improving quality

Author: Joseph Kerry, (Microbiologist); John Kerry; David Ledward
Publisher: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 2002. ©2002
Series: Woodhead Publishing in food science and technology.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Joseph Kerry, (Microbiologist); John Kerry; David Ledward
ISBN: 0849315395 9780849315398 0849315387 9780849315381 1855735830 9781855735835
OCLC Number: 49901864
Description: xv, 464 pages : illustrations ; 24 cm.
Contents: 1. Introduction / D. Ledward --
2. Defining meat quality / T. Becker --
pt. I. Analysing meat quality --
3. Factors affecting the quality of raw meat / R.K. Miller --
4. The nutritional quality of meat / J. Higgs and B. Mulvihill --
5. Lipid-derived flavors in meat products / F. Shahidi --
6. Modelling colour stability in meat / M. Jakobsen and G. Bertelsen --
7. The fat content of meat and meat products / A.P. Moloney --
pt. II. Measuring quality --
8. Quality indicators for raw meat / M.D. Aaslyng --
9. Sensory analysis of meat / G.R. Nute --
10. On-line monitoring of meat quality / H.J. Swatland --
11. Microbiological hazard identification in the meat industry / P.J. McClure --
pt. III. New techniques for improving quality --
12. Modelling beef cattle production to improve quality / K.G. Rickert --
13. New developments in decontaminating raw meat / C. James --
14. Automated meat processing / K.B. Madsen and J.U. Nielsen --
15. New developments in the chilling and freezing of meat / S.J. James --
16. High pressure processing of meat / M. de Lamballerie-Anton, R. Taylor and J. Culioli --
17. Processing and quality control of restructured meat / P. Sheard --
18. Quality control of fermented meat products / D. Demeyer and L. Stahnke --
19. New techniques for analysing raw meat / A.M. Mullen --
20. Meat packaging / H.M. Walsh and J.P. Kerry.
Series Title: Woodhead Publishing in food science and technology.
Responsibility: edited by Joseph Kerry, John Kerry, and David Ledward.
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