This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in­ volved in production of processed meat and poultry products. In addi­ tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad­ uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti­ lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en­ zymes. However, the definition excludes cutting, grinding, and pack­ aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

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zlib/Engineering/A. M. Pearson, F. W. Tauber (auth.)/Processed Meats_5884420.pdf

by A.M. Pearson, F.W. Tauber

Springer Science + Business Media BV

AVI Publishing Company Inc

Springer Nature, [Place of publication not identified], 2012

Second edition., Dordrecht, Netherlands, 1984

Westport, Connecticut, 1984

Netherlands, Netherlands

lg2762229

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This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles inƯ volved in production of processed meat and poultry products. In addiƯ tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and gradƯ uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A.M. Pearson F.W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes utiƯ lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enƯ zymes. However, the definition excludes cutting, grinding, and packƯ aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption

Front Matter....Pages i-xi
Introduction to Meat Processing....Pages 1-17
Composition and Nutritive Value of Raw Materials and Processed Meats....Pages 18-45
Curing....Pages 46-68
Smoking....Pages 69-86
Meat Cookery and Cooked Meat Products....Pages 87-105
Raw Materials....Pages 106-122
Sectioned and Formed Meat Products....Pages 123-157
Least-Cost Formulation and Preblending of Sausage....Pages 158-186
Sausages....Pages 187-210
Sausage Formulations....Pages 211-250
Casings, Seasonings, Extenders and Additives....Pages 251-269
Cured and/or Smoked Meats....Pages 270-289
The Canning Process....Pages 290-306
Canned Meat Formulations....Pages 307-328
Restructured Meat Products....Pages 329-350
Analytical Methods....Pages 351-388
Other Methods of Processing....Pages 389-407
Deterioration of Processed Meat....Pages 408-418
Back Matter....Pages 419-427

2020-08-30