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Meat processing can create different types of product composition that maximizes the use of edible livestock parts and are tasty, attractive and nourishing. The advantage of meat processing is the integration of certain animal tissues (muscle trimmings, bone scraps, skin parts or certain internal
meat processing, giving the latest advances in technologies, manufacturing processes, and tools for the effective control of safety and quality during processing. T o achieve this goal, the book contains 31 chapters distributed in three parts. The fi rst part deals with the description of meat chem-istry, its quality for further processing,
23 Φεβ 2010 · Addresses the state of the art of manufacturing the most important meat products; Special focus on approaches to control the safety and quality of processed meats; Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
1.6 Way forward for livestock/poultry producers, meat processors and exporters 24 Chapter 2: Plant layout and maintenance 25 2.1 Criteria for selection of site to establish an abattoir 25 2.2 Equipments and specifications of machineries in meat and poultry processing 31 2.3 Machineries for meat products processing 38 2.4 Personnel hygiene 42
Expiration Dates and Rework in Meat and Poultry Processing. All perishable food products naturally contain bacteria. Spoilage bacteria multiply over time when products are not frozen and send off signals that tell a consumer that this product may not taste good when eaten.
The aim of The Science of Poultry and Meat Processing book is to provide students and industry personnel with a comprehensive view of the modernized primary poultry meat industry and further processing of both red meat and poultry.
Beef processing. CONTENTS. Take the guesswork out of processing. In today’s global marketplace, beef processing companies are often facing low-profit margins due to fluctuating supply from farmers on one side and pressure from influential retailers and consumers on the other.
