LEADER 03279nam 2200625Ia 450 001 9910139752403321 005 20221223164647.0 010 $a1-282-27886-X 010 $a9786612278860 010 $a0-8138-0861-8 010 $a0-8138-0853-7 035 $a(CKB)1000000000790306 035 $a(EBL)456010 035 $a(OCoLC)609844730 035 $a(SSID)ssj0000366718 035 $a(PQKBManifestationID)11273072 035 $a(PQKBTitleCode)TC0000366718 035 $a(PQKBWorkID)10417425 035 $a(PQKB)10496613 035 $a(MiAaPQ)EBC456010 035 $a(EXLCZ)991000000000790306 100 $a20090421d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aThermal processing of ready-to-eat meat products$b[electronic resource] /$fC. Lynn Knipe, Robert E. Rust 210 $aAmes, Iowa $cBlackwell Pub.$d2009 215 $a1 online resource (251 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-0148-6 320 $aIncludes bibliographical references and index. 327 $aTHERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions 327 $aChapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index 330 $aThermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP. 606 $aFood$xMicrobiology 606 $aFood$xEffect of heat on 606 $aIndustrial microbiology$xSafety measures 606 $aMeat$xPreservation 615 0$aFood$xMicrobiology. 615 0$aFood$xEffect of heat on. 615 0$aIndustrial microbiology$xSafety measures. 615 0$aMeat$xPreservation. 676 $a664.001/579 676 $a664.9028 700 $aKnipe$b C. Lynn$0888178 701 $aRust$b Robert E$0888179 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139752403321 996 $aThermal processing of ready-to-eat meat products$91984043 997 $aUNINA