Hui Handbook of Meat and Meat Processing, Second Edition

2. Auflage 2012
ISBN: 978-1-4398-3684-2
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 1000 Seiten

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

- An overview of the meat-processing industry

- The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry

- Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination

- The primary processing of meat, including slaughter, carcass evaluation, and kosher laws

- Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating

- The manufacture of processed meat products such as sausage and ham

- The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Zielgruppe

Food industries specializing in meat processing; government, industry, academia specializing in meat and meat products; and US FDA and USDA regulatory personnel.

Autoren/Hrsg.

Hui, Y. H.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene

Inhaltsverzeichnis

Meat Industries

Meat Industries: Characteristics and Manufacturing Processes
Y. H. Hui
Meat Science

Muscle Biology
Amanda D. Weaver

Meat Composition
Robert G. Kauffman

Postmortem Muscle Chemistry
Marion L. Greaser and Wei Guo
Quality and Other Attributes

Meat Color
Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi

Flavors and Flavor Generation of Meat Products
Tzou-Chi Huang and Chi-Tang Ho

Analytical Methods for Meat and Meat Products
O. A. Young, D. A. Frost, and M. Agnew

Recent Advances in Meat Quality Assessment
Jean-Louis Damez and Sylvie Clerjon

Beef Texture and Juiciness
M. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus

Sensory Evaluation of Muscle Foods
M. Wes Schilling and Alessandra J. Pham

Meat and Functional Foods
Francisco Jiménez-Colmenero, Ana Herrero, Susana Cofrades, and Claudia Ruiz-Capillas
Meat Species Identification
Zülal Kesmen and Hasan Yetim

Sources and Control of Microbial Contamination on Red Meat
John Mills

Application of Proteomics to Understand Meat Quality
Surendranath P. Suman
Primary Processing

Antemortem Handling
Jarumi Aguilar-Guggembuhl

Postmortem Handling
Rosy Cruz-Monterrosa and Isabel Guerrero-Legarreta

Electrical Stimulation in Meat Processing
Daniel Mota-Rojas, Patricia Roldán-Santiago, and Isabel Guerrero-Legarreta

Carcass Evaluation
Roger W. Purchas

Chilling and Freezing Meat
Mike F. North and Simon J. Lovatt

Irradiation of Meat
Hesham M. Badr

Slaughtering Operations and Equipment
Isabel Guerrero-Legarreta and María de Lourdes Pérez-Chabela

A Review of Kosher Laws with an Emphasis on Meat and Meat Products
Joe M. Regenstein and Carrie E. Regenstein
Secondary Processing: Principles and Applications

Meat Emulsions
Violeta Ugalde-Benítez

Mechanical Deboning
Manuel Viuda-Martos, Juana Fernández-López, and José Angel Pérez-Álvarez

Breading
Teresa Sanz and Ana Salvador

Marination: Ingredient Technology
Brian S. Smith

Marination: Processing Technology
J. Byron Williams
Drying: Principles and Applications
S. J. Santchurn, E. Arnaud, N. Zakhia-Rozis, and A. Collignan
Thermal Technology
Isabel Guerrero-Legarreta and Raquel García-Barrientos
Meat-Curing Technology
J. M. Martin
Meat-Smoking Technology
Joshua L. Herring and Brian S. Smith
Meat Fermentation
Luca Cocolin and Kalliopi Rantsiou
Nonmeat Ingredients and Additives
Youling L. Xiong

Secondary Processing: Products Manufacturing
Meat and Meat Products
Robert Maddock
Meat and Commerce in the United States: Label Requirements and Purchase Specifications
Y. H. Hui
Safe Practices for Sausage Production in the United States
Y. H. Hui
Mold-Ripened Sausages
Kálmán Incze
Chinese Sausages
Zhang Xue Gang and Tan Sze Sze
Dry-Cured Ham
Pere Gou, Jacint Arnau, Núria Garcia-Gil, Elena Fulladosa, and Xavier Serra
Turkish Pastirma: A Dry-Cured Beef Product
Ersel Obuz, Levent Akkaya, and Veli Gök

Meat Safety and Workers Safety
An Overview on Meat Safety in the United States
Y. H. Hui
Sanitation Performance Standards
Y. H. Hui
Hazard Analysis and Critical Control Point System
Y. H. Hui
Shelf-Stable Processed Meat Products
Y. H. Hui

Not Shelf-Stable Processed Meat Products
Y. H. Hui

Processing Raw Products: Safety Requirements in the United States
Y. H. Hui

Ground Meat Processing and Safety
Y. H. Hui

Guidance on Meat Establishment Facilities and Equipment
Y. H. Hui

Sanitation of Food-Processing Equipment
Y. H. Hui

Enforcement Tools for Meat in Commerce in the United States
Y. H. Hui

Meat Processing and Workers’ Safety
Y. H. Hui
Appendix I: A Discussion of Stunned and Nonstunned Slaughter
Joe M. Regenstein