Handbook of Meat and Meat Processing  book cover
2nd Edition

Handbook of Meat and Meat Processing

Edited By

Y. H. Hui

ISBN 9781439836835
Published January 11, 2012 by CRC Press
1000 Pages 154 B/W Illustrations

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USD $350.00

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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 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
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

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