2nd Edition

Handbook of Meat and Meat Processing

Edited By Y. H. Hui Copyright 2012
    1000 Pages 154 B/W Illustrations
    by CRC Press

    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.

    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


    Y. H. Hui