Technology of Meat and Meat Products (Twentieth Century Views)
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Technology of Meat and Meat Products (Twentieth Century Views)

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Published by Taylor & Francis .
Written in English


Book details:

The Physical Object
Number of Pages272
ID Numbers
Open LibraryOL7344919M
ISBN 100139042857
ISBN 109780139042850

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  This is a dependable text book not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/ Meat Science and Technology/Food Science and Technology. Meat products handbook Practical science and technology Gerhard Feiner This book contains information obtained from authentic and highly regarded sources. 4Definitions of terms used in meat science and technology. 46 Pale soft exudative (PSE) meat, red soft exudative (RSE). ii Meat Processing Technology FOREWORD Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their. Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and Reviews: 3.

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry . Book Description. 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 d into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and . Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it . Summary. 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 d 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.

  This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series. ii Meat Processing Technology FOREWORD Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in theirFile Size: KB. This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind by: Meat and Meat Products Technology Paperback – January 1, by SHARMA BD (Author) out of 5 stars 2 ratings. See all formats and editions Hide other formats and editions. Price New from Used from Reviews: 2.