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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,
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.
Handbook of Meat and Poultry Processing 7 IC ational esearch Centre on Meat CHAPTER-1 INTRODUCTION 1.1 Status, market size and scope of meat production and processing in India Livestock play an important role in Indian economy and provide livelihood to two-thirds of rural community.
This information sheet gives you a guide to the storage and display life of a range of meat and meat products that have been produced and stored (either chilled or frozen) according to good manufacturing practice.
PRINCIPLES OF MEAT PROCESSING. BATTERING AND BREADING – PRODUCTION UNDER HACCP. MICROBIOLOGY AND SANITATION. EVALUATING TEXTURE AND SENSORY ATTRIBUTES. EVALUATING WATER/FAT BINDING AND COLOUR. WASTE TREATMENT AND BY-PRODUCTS. Topics focussing on poultry. Rest of the chapters are related to both red meat and poultry. Preface .
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 · Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing.
