03649nam 2200577Ia 450 991013952770332120210104163124.01-282-49162-897866124916270-8138-2089-80-8138-2096-0(CKB)2520000000007931(EBL)484907(OCoLC)607080341(SSID)ssj0000419224(PQKBManifestationID)11312790(PQKBTitleCode)TC0000419224(PQKBWorkID)10382146(PQKB)11504746(MiAaPQ)EBC484907(EXLCZ)99252000000000793120090923d2010 uy 0engur|n|---|||||txtccrHandbook of meat processing[electronic resource] /Fidel Toldrá, editorAmes, Iowa Wiley-Blackwell20101 online resource (584 p.)Description based upon print version of record.0-8138-2182-7 Includes bibliographical references and index.Handbook of Meat Processing; Contents; Preface; Contributors; About the Editor; Part I: Technologies; Chapter 1: Chemistry and Biochemistry of Meat; Chapter 2: Technological Quality of Meat for Processing; Chapter 3: Meat Decontamination; Chapter 4: Aging/Tenderization Mechanisms; Chapter 5: Freezing/Thawing; Chapter 6: Curing; Chapter 7: Emulsification; Chapter 8: Thermal Processing; Chapter 9: Fermentation: Microbiology and Biochemistry; Chapter 10: Starter Cultures for Meat Fermentation; Chapter 11: Drying; Chapter 12: Smoking; Chapter 13: Meat PackagingChapter 14: Novel Technologies for Microbial Spoilage PreventionChapter 15: Plant Cleaning and Sanitation; Part II: Products; Chapter 16: Cooked Ham; Chapter 17: Cooked Sausages; Chapter 18: Bacon; Chapter 19: Canned Products and Pâté; Chapter 20: Dry-Cured Ham; Chapter 21: Mold-Ripened Sausages; Chapter 22: Semidry and Dry Fermented Sausages; Chapter 23: Restructured Whole-Tissue Meats; Chapter 24: Functional Meat Products; Part III: Controls; Chapter 25: Physical Sensors for Quality Control during Processing; Chapter 26: Sensory Evaluation of Meat ProductsChapter 27: Detection of Chemical HazardsChapter 28: Microbial Hazards in Foods: Food-Borne Infections and Intoxications; Chapter 29: Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR; Chapter 30: HACCP : Hazard Analysis Critical Control Point; Chapter 31: Quality Assurance; IndexThis handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. 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. Also included arMeatHandbooks, manuals, etcMeat industry and tradeHandbooks, manuals, etcElectronic books.MeatMeat industry and trade664.9Toldrá Fidel430057MiAaPQMiAaPQMiAaPQBOOK9910139527703321Handbook of meat processing2025990UNINA