Handbook of Meat Processing
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Описание:
Processed meats constitute important foods in western societies, but relatively few books cover this field. The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert, Fidel Toldra heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry–cured hams, cooked and fermented sausages,...Похожие книги
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