Meat products handbook: practical science and technology
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publishing
2006
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry |
| Beschreibung: | 1 Online-Ressource (xxii, 648 p.) |
| ISBN: | 9781845691721 1845691725 1845690508 9781845690502 9781628703870 1628703873 9780849380105 0849380103 |
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| 500 | |a There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry | ||
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Datensatz im Suchindex
| _version_ | 1804152905429680128 |
|---|---|
| any_adam_object | |
| author | Feiner, Gerhard |
| author_facet | Feiner, Gerhard |
| author_role | aut |
| author_sort | Feiner, Gerhard |
| author_variant | g f gf |
| building | Verbundindex |
| bvnumber | BV042313403 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)123979191 (DE-599)BVBBV042313403 |
| dewey-full | 664.9 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.9 |
| dewey-search | 664.9 |
| dewey-sort | 3664.9 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313403 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845691721 1845691725 1845690508 9781845690502 9781628703870 1628703873 9780849380105 0849380103 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750394 |
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| physical | 1 Online-Ressource (xxii, 648 p.) |
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| publishDate | 2006 |
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| publisher | Woodhead Publishing |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Feiner, Gerhard Verfasser aut Meat products handbook practical science and technology Gerhard Feiner Cambridge Woodhead Publishing 2006 1 Online-Ressource (xxii, 648 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry Meat fast Meat industry and trade fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Meat industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Fleischprodukt (DE-588)4113575-1 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischprodukt (DE-588)4113575-1 s Lebensmittelhygiene (DE-588)4034887-8 s 1\p DE-604 Fleischverarbeitung (DE-588)4017497-9 s 2\p DE-604 http://www.sciencedirect.com/science/book/9781845690502 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Feiner, Gerhard Meat products handbook practical science and technology Meat fast Meat industry and trade fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Meat industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd Fleischprodukt (DE-588)4113575-1 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4034887-8 (DE-588)4113575-1 (DE-588)4017497-9 |
| title | Meat products handbook practical science and technology |
| title_auth | Meat products handbook practical science and technology |
| title_exact_search | Meat products handbook practical science and technology |
| title_full | Meat products handbook practical science and technology Gerhard Feiner |
| title_fullStr | Meat products handbook practical science and technology Gerhard Feiner |
| title_full_unstemmed | Meat products handbook practical science and technology Gerhard Feiner |
| title_short | Meat products handbook |
| title_sort | meat products handbook practical science and technology |
| title_sub | practical science and technology |
| topic | Meat fast Meat industry and trade fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat Meat industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd Fleischprodukt (DE-588)4113575-1 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Meat Meat industry and trade TECHNOLOGY & ENGINEERING / Food Science Lebensmittelhygiene Fleischprodukt Fleischverarbeitung |
| url | http://www.sciencedirect.com/science/book/9781845690502 |
| work_keys_str_mv | AT feinergerhard meatproductshandbookpracticalscienceandtechnology |