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Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust



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Autore: Knipe C. Lynn Visualizza persona
Titolo: Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust Visualizza cluster
Pubblicazione: Ames, Iowa, : Blackwell Pub., 2009
Descrizione fisica: 1 online resource (251 p.)
Disciplina: 664.001/579
664.9028
Soggetto topico: Food - Microbiology
Food - Effect of heat on
Industrial microbiology - Safety measures
Meat - Preservation
Altri autori: RustRobert E  
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: THERMAL 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
Chapter 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
Sommario/riassunto: Thermal 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.
Titolo autorizzato: Thermal processing of ready-to-eat meat products  Visualizza cluster
ISBN: 1-282-27886-X
9786612278860
0-8138-0861-8
0-8138-0853-7
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910830349303321
Lo trovi qui: Univ. Federico II
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