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Processed meats

Author: A M Pearson; Tedford A Gillett
Publisher: New York : Chapman & Hall, ©1996.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:
Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed  Read more...
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Document Type: Book
All Authors / Contributors: A M Pearson; Tedford A Gillett
ISBN: 0412064413 9780412064418
OCLC Number: 32508797
Description: xi, 448 pages : illustrations ; 24 cm
Contents: 1. Introduction to Meat Processing --
2. Composition and Nutritive Value of Raw Materials and Processed Meats --
3. Curing --
4. Smoking --
5. Meat Cookery and Cooked Meat Products --
6. Raw Materials --
7. Sectioned and Formed Meat Products --
8. Least Cost Formulation and Preblending of Sausage --
9. Sausages --
10. Sausage Formulations --
11. Casings, Extenders, and Additives --
12. Herbs, Spices, and Condiments --
13. Cured and/or Smoked Meats --
14. Reduced and Low Fat Meat Products --
15. The Canning Process --
16. Canned Meat Formulations --
17. Restructured Meat Products.
Responsibility: A.M. Pearson, T.A. Gillett.

Abstract:

A comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. This volume covers a range of topics, from the economics of processing to  Read more...

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