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Thermal processing of ready-to-eat meat products

Author: C Lynn Knipe; Robert E Rust
Publisher: Ames, Iowa : Wiley-Blackwell, 2010.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.

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Document Type: Book
All Authors / Contributors: C Lynn Knipe; Robert E Rust
ISBN: 9780813801483 0813801486
OCLC Number: 156809999
Description: xi, 237 pages : illustrations ; 24 cm
Contents: Heat and mass transfer / Bradley P. Marks --
Microbiology of cooked meats / Aubrey F. Mendonca --
Fundamentals of continuous thermal processing / Donald Burge --
Thermal processing of slurries / Darrell Horn, Daniel Voit --
Processing interventions to inhibit Listeria monocytogenes growth in ready-to-eat meat products / C. Lynn Knipe --
Introduction to lethality equations / Bradley P. Marks --
Predictive Microbiology Information Portal with particular reference to the USDA --
Pathogen Modeling Program / Vijay Juneja, Andy Hwang, Mark Tamplin --
Supporting documentation materials for HACCP decisions / Mary Kay Folk --
The ten principles of sanitary design for ready-to-eat processing equipment / David Kramer --
Principles of sanitary design for facilities / David Kramer --
Third party audits / Robert E. Rust --
Food safety beyond guidelines and regulations / Bradley P. Marks --
Appendix A. Objectives and critical elements of thermal processing of ready-to-eat meat products / Erwin Waters.
Responsibility: C. Lynn Knipe, Robert E. Rust [editors].

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