File Name: meat and meat products technology .zip
- Food Technology-II
- Food Technology-II
- Meat Product Technology
- Meat and Meat Products Technology, Including Poultry Products Technology by B.D Sharma pdf.
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DOI: Recommend this Book to your Library. Dry Fermentation Technology. Meat Emulsion Technology. Meat Curing and Preservation Methods. Marinating and Meat Restructuring Technology. Non-emulsified Sausage Processing Technology.
Effect of Ultrasound on Fresh Meat Tenderness. Alternative Additives and Ingredients. However, environmental and social issues have posed a challenge to meat production processing Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin.
The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food.
Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.
Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations.
The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.
Content Access Key:. Dry Fermentation Technology Pp. Meat Emulsion Technology Pp. Meat Curing and Preservation Methods Pp. Marinating and Meat Restructuring Technology Pp. Non-emulsified Sausage Processing Technology Pp. Alternative Additives and Ingredients Pp.
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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 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. There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives.
Meat Product Technology
Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Tuma Published Business Journal of food distribution research. The study concerns itself with frozen meat color, appearance, and color retention. Processing and raw product technology are analyzed as to how they affect frozen meat color.
Save my name, email, and website in this browser for the next time I comment. The need for a book on meat technology in the Indian context was being felt since a long time. It became all the more necessary with the introduction of meat technology in the syllabus for veterinary graduates. More than half of the veterinary students hail from vegetarian families and they have very little exposure to meat as such.
DOI: Recommend this Book to your Library. Dry Fermentation Technology.
Meat and Meat Products Technology, Including Poultry Products Technology by B.D Sharma pdf.
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protein-based substitutes (44). New Technologies for Fat Reduction in Meat Products. Surimi-Like.
This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value.
Circulation: copies. Frequency: 4 issues a year. The Journal is distributed on the whole territory of the Russian Federation, in the CIS countries and foreign countries, and is pulbished in two languages: English and Russian. The editorial board of the Journal includes 20 specialists representing the leading scientific-research institutes and institutions of higher education engaged in the problems of meat science from the Central Region, Moscow, Volgograd, Orenburg, Krasnodar and Ulan-Ude.
D Sharma. Hope this book will benefited you. Share with your Vet Friends and Family.