Meat Products Handbook

Informationen zum Autor A qualified Master Butcher, Gerhard Feiner has worked in the meat industry for over twenty years. He has been a Factory and Production Manager in countries such as Austria, New Zealand and China, and has worked for companies in Germany and Australia supplying ingredients to the meat industry. Mr Feiner studied meat technology at the Federal College for Meat Technology at Kulmbach, which is closely associated with the prestigious Federal Institute for Meat Science and Technology in Germany. He has conducted technical seminars in many countries in Europe, North America and the Pacific. Klappentext Based on over 20 years of experience, "Meat Products Handbook" is a comprehensive one-volume reference on the main types of meat products and their methods of manufacture. Zusammenfassung Based on over 20 years experience! this is a comprehensive one-volume reference on the main types of meat products and their methods of manufacture. Inhaltsverzeichnis Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: Whole muscle, brine-injected products; Typical whole muscle, brine-injected cooked ham products from around the world; Cooked ham: Non-injection methods for adding brine; Typical cooked ham products from around the world using non-injection methods for adding brine; Cooked sausages; Typical cooked sausage products from around the world; Fresh sausages; Typical fresh sausage products from around the world; Raw fermented salami; Typical raw fermented salami products from around the world; Semi and fully-cooked fermented salami; Non-fermented salami; Typical non-fermented salami products from around the world; Spreadable raw fermented sausage; Typical raw fermented sausage products from around the world; Cured air-dried meat products; Typical cured air-dried meat products from around the world; Spreadable liver sausage and liver-pâté; Typical liver sausage and liver-pâté products made around the world; Burger, patties and crumbed products; Typical patty and nugget products from around the world; Sliceable and non-sliceable blood sausage; Typical blood sausage products from around the world; Brawn and meat jelly; Typical brawn and meat products from around the world; Canned retorted corned beef; Moisture-enhanced (case-ready) and marinated meat; Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products....

Autorentext
A qualified Master Butcher, Gerhard Feiner has worked in the meat industry for over twenty years. He has been a Factory and Production Manager in countries such as Austria, New Zealand and China, and has worked for companies in Germany and Australia supplying ingredients to the meat industry. Mr Feiner studied meat technology at the Federal College for Meat Technology at Kulmbach, which is closely associated with the prestigious Federal Institute for Meat Science and Technology in Germany. He has conducted technical seminars in many countries in Europe, North America and the Pacific.

Klappentext

Based on over 20 years of experience, "Meat Products Handbook" is a comprehensive one-volume reference on the main types of meat products and their methods of manufacture.

Zusammenfassung
Based on over 20 years experience, this is a comprehensive one-volume reference on the main types of meat products and their methods of manufacture.

Inhalt

Part 1 Meat composition and additives: The protein and fat content of meat; The biochemistry of meat; The tenderness of fresh meat; Definitions of terms used in meat science and technology and meat conductivity; Additives: Phosphates, salt-sodium chloride, hydrocolloids, salts of organic acids and lactate; Additives: Proteins, carbohydrates, fillers and other additives; Colour in fresh meat and cured meat products. Part 2 Technologies for particular meat products: Cooked ham: Whole muscle, brine-injected products; Typical whole muscle, brine-injected cooked ham products from around the world; Cooked ham: Non-injection methods for adding brine; Typical cooked ham products from around the world using non-injection methods for adding brine; Cooked sausages; Typical cooked sausage products from around the world; Fresh sausages; Typical fresh sausage products from around the world; Raw fermented salami; Typical raw fermented salami products from around the world; Semi and fully-cooked fermented salami; Non-fermented salami; Typical non-fermented salami products from around the world; Spreadable raw fermented sausage; Typical raw fermented sausage products from around the world; Cured air-dried meat products; Typical cured air-dried meat products from around the world; Spreadable liver sausage and liver-pâté; Typical liver sausage and liver-pâté products made around the world; Burger, patties and crumbed products; Typical patty and nugget products from around the world; Sliceable and non-sliceable blood sausage; Typical blood sausage products from around the world; Brawn and meat jelly; Typical brawn and meat products from around the world; Canned retorted corned beef; Moisture-enhanced (case-ready) and marinated meat; Casings and packaging material. Part 3 Quality and safety issues: Sensory evaluation of meat products; HACCP in meat processing companies; Introduction to the microbiology of meat and meat products; The microbiology of specific bacteria; Predictive microbiology for meat products.