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Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT 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
4 . 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 Carcass 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 |
| Record Nr. | UNINA-9910144384803321 |
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT 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
4 . 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 Carcass 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 |
| Record Nr. | UNISA-996197293803316 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation [[electronic resource] ] : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT 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
4 . 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 Carcass 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 |
| Record Nr. | UNINA-9910830731803321 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat preservation : preventing losses and assuring safety / / by Robert G. Cassens
| Meat preservation : preventing losses and assuring safety / / by Robert G. Cassens |
| Autore | Cassens Robert G (Robert Gene), <1937-> |
| Pubbl/distr/stampa | Trumbull, CT, : Food & Nutrition Press, c1994 |
| Descrizione fisica | 1 online resource (148 p.) |
| Disciplina |
664
664.0928 |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Meat industry and trade
Meat - Preservation Food - Preservation |
| ISBN |
1-281-45023-5
9786611450236 0-470-38502-2 0-470-38480-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MEAT 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
4 . 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 Carcass 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 |
| Record Nr. | UNINA-9910877329803321 |
|
Cassens Robert G (Robert Gene), <1937->
|
||
| Trumbull, CT, : Food & Nutrition Press, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||