Meat Products Handbook
Practical Science and Technology

G Feiner (Author)

9781845690502, Elsevier Science

Hardback, published 29 September 2006

672 pages
23.3 x 15.6 x 3.6 cm, 1.26 kg

"...a well researched book, packed with useful information that will be of value to professionals, academics and students." --Read and Digest"…an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology." --Acta Alimentaria"…a valuable source of information for R&D, quality and production managers (master butchers) in meat industry and processing, but it is also indispensable for students or lecturers engaged in meat technology." --Advances in Food Science

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

Part 1 Meat composition and additives: The protein and fat content of meat
The biochemistry of meat
The tenderness of fresh meat
Definitions of terms used in meat science and technology and meat conductivity
Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate
Additives: Proteins, carbohydrates, fillers and other additives
Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: Whole muscle, brine-injected products
Typical whole muscle, brine-injected cooked ham products from around the world
Cooked ham: Non-injection methods for adding brine
Typical cooked ham products from around the world using non-injection methods for adding brine
Cooked sausages
Typical cooked sausage products from around the world
Fresh sausages
Typical fresh sausage products from around the world
Raw fermented salami
Typical raw fermented salami products from around the world
Semi and fully-cooked fermented salami
Non-fermented salami
Typical non-fermented salami products from around the world
Spreadable raw fermented sausage
Typical raw fermented sausage products from around the world
Cured air-dried meat products
Typical cured air-dried meat products from around the world
Spreadable liver sausage and liver-pâté
Typical liver sausage and liver-pâté products made around the world
Burger, patties and crumbed products
Typical patty and nugget products from around the world
Sliceable and non-sliceable blood sausage
Typical blood sausage products from around the world
Brawn and meat jelly
Typical brawn and meat products from around the world
Canned retorted corned beef
Moisture-enhanced (case-ready) and marinated meat
Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products
HACCP in meat processing companies
Introduction to the microbiology of meat and meat products
The microbiology of specific bacteria
Predictive microbiology for meat products.

Subject Areas: Food & beverage technology [TDCT]