LEADER 04004nam 2200637Ia 450 001 9910144384803321 005 20170815112702.0 010 $a1-281-45023-5 010 $a9786611450236 010 $a0-470-38502-2 010 $a0-470-38480-8 035 $a(CKB)1000000000687198 035 $a(EBL)353502 035 $a(OCoLC)437219629 035 $a(SSID)ssj0000200037 035 $a(PQKBManifestationID)11204135 035 $a(PQKBTitleCode)TC0000200037 035 $a(PQKBWorkID)10197321 035 $a(PQKB)10404246 035 $a(MiAaPQ)EBC353502 035 $a(EXLCZ)991000000000687198 100 $a19940323d1994 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMeat preservation$b[electronic resource] $epreventing losses and assuring safety /$fby Robert G. Cassens 210 $aTrumbull, CT $cFood & Nutrition Press$dc1994 215 $a1 online resource (148 p.) 225 1 $aPublications in food science and nutrition 300 $aDescription based upon print version of record. 311 $a0-917678-34-6 320 $aIncludes bibliographical references (p. 113-123) and indexes. 327 $aMEAT PRESERVATION; PREFACE; CONTENTS; 1 . INTRODUCTION; Early Origin of Meat Preservation; Establishment of the Meat Industry in America; Advent of Refrigeration; Changes in the Industry; Influence of the Military; Role of Transportation; Influence of the Consumer; Meat Sources; 2 . UNDERSTANDING MUSCLE AND MEAT; Composition; Structure; Ultrastructure and Function; Muscle Fiber Types; Growth; Postmortem Changes; Color; Utilization of Meat Science Information; 3 . THE MEAT INDUSTRY; Animal Production Practices; Slaughter; Further Processing of Meat; Regulatory Considerations; Distribution 327 $a4 . PRESERVATION AGAINST WHATAppearauce and Palatability Changes; Proteolysis; Oxidation; Functionality; Spoilage; Growth of Microorganisms; Molds; Yeasts; Bacteria; Meatborne Diseases; Viruses; Parasites; 5 . PHYSICAL METHODS OF PRESERVATION; Heating; canning; Cooling; Freezing; Control of Moisture; Microwave Application; Irradiation; Ultrasound. High Pressure and High-Voltage Pulses; Packaging; 6 . CHEMICAL METHODS OF PRESERVATION; Curing; Salt; Nitrite; Sugar; Reductants; Spices and Seasonings; Phosphates; Regulatory Control; Smoke; Antioxidants; Sulfite; Sorbates; Lactate; Acidulants 327 $aCarcass Rinses7 . MICROBIOLOGICAL METHODS OF PRESERVATION; Competition; Fermentation; Antimicrobials that Occur Naturally; Bacteriocins; Genetic Engineering; 8 . MANAGING PRESERVATION; Quality Control; Cleaning and Sanitation; Total Quality Management; Hazard Analysis Critical Control Points; Modeling; 9 . SUMMARY AND CONCLUSIONS; REFERENCES; INDEX 330 $aMeat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possi 410 0$aPublications in food science and nutrition. 606 $aMeat industry and trade 606 $aMeat$xPreservation 606 $aFood$xPreservation 608 $aElectronic books. 615 0$aMeat industry and trade. 615 0$aMeat$xPreservation. 615 0$aFood$xPreservation. 676 $a664 676 $a664.0928 700 $aCassens$b Robert G$g(Robert Gene),$f1937-$0880087 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144384803321 996 $aMeat preservation$91965151 997 $aUNINA