By Y. H. Hui
Retitled to mirror enlargement of insurance from the 1st variation, Handbook of Meat and Meat Processing, moment Edition, features a whole replace of fabrics and approximately two times the variety of chapters. Divided into seven components, the booklet covers the full variety of concerns with regards to meat and meat processing, from food to thoughts for maintenance and lengthening shelf life.
Topics mentioned include:
- An evaluate of the meat-processing industry
- The easy technology of meat, with chapters on muscle biology, meat intake, and chemistry
- Meat attributes and features, together with colour, taste, caliber evaluation, research, texture, and regulate of microbial contamination
- The basic processing of meat, together with slaughter, carcass overview, and kosher laws
- Principles and functions within the secondary processing of meat, together with breading, curing, fermenting, smoking, and marinating
- The manufacture of processed meat items corresponding to sausage and ham
- The defense of meat items and meat staff, together with sanitation matters and threat analysis
Drawn from the mixed efforts of approximately a hundred specialists from sixteen international locations, the ebook has been conscientiously vetted to make sure technical accuracy for every subject. This definitive advisor to meat and meat items it's a serious device for all nutrition pros and regulatory personnel.
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Additional resources for Handbook of Meat and Meat Processing, Second Edition
Sample text
The difference between the two temperature readings is used to calculate the humidity of the environment. The operator sets the smokehouse controls to run through a series of processes in which the addition of steam and smoke will change the conditions inside the smokehouse. Although bacon receives some heat treatment in the smokehouse, it is not fully cooked. The smokehouse treatment is primarily designed to deposit the smoke onto the surface of the meat. Smoke has several important effects on the meat product: • • • • It develops the characteristic smoke flavor.
The shower is usually not sufficient to complete the cooling process. Usually the product is moved to another chiller or cooler to finish cooling. Some establishments use very cold water as a chilling medium, sometimes with salt added to lower the temperature below the normal freezing point of water. This is called a brine chiller. Other establishments may use cold air, and some use a combination of methods. The cooling process is also known as stabilization. There are two types of bacterial contamination that must be addressed by the stabilization process: • Spore-forming bacteria (Clostridium perfringens and Clostridium botulinum) can survive cooking when in the heat-resistant spore form, and these organisms need to be considered as the products are chilled.
The program determines how many pounds of each ingredient to use, in combination, to produce the desired product. Theoretically, each finished batch of product will then be identical to the other batch. Of course, the final retail label must have a list of ingredients in the correct order of predominance, despite any variations caused by the least cost formulation system. The first step in the formulation process is weighing or measuring the meat and/or poultry ingredients. They are ground and mixed or blended with the nonmeat ingredients.