Handbook of Meat and Meat Processing: 2nd Edition (Hardback) book cover

Handbook of Meat and Meat Processing

2nd Edition

Edited by Y. H. Hui

CRC Press

1,000 pages | 154 B/W Illus.

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pub: 2012-01-11
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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 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.

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
TEC003000
TECHNOLOGY & ENGINEERING / Agriculture / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science