Meat Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Joseph Kerry,John Kerry,David Ledward
ISBN 10: 1855735830 ISBN 13: 9781855735835
Editore: Woodhead Publishing Ltd 2002-09-30, 2002
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Descrizione:
Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice articolo 6666-ELS-9781855735835
Riassunto:
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, this book reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing.
After an analysis of what defines the quality of meat, Part one considers the various aspects of meat quality. It includes chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat, and the factors determining quality attributes such as color and flavor. Part two then discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also covers both sensory analysis and instrumental methods, including on-line monitoring and microbiological analysis. The final part reviews the range of new processing techniques that have been deployed at various stages in the supply chain.
After an analysis of what defines the quality of meat, Part one considers the various aspects of meat quality. It includes chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat, and the factors determining quality attributes such as color and flavor. Part two then discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also covers both sensory analysis and instrumental methods, including on-line monitoring and microbiological analysis. The final part reviews the range of new processing techniques that have been deployed at various stages in the supply chain.
Informazioni sull'autore:
Dr. Joe Kerry is Head of the Food and Packaging Group in the Department ofFood and Nutritional Sciences at University College Cork, Ireland. He is internationally known for his research on food packaging. He is also the Editor of "Meat Processing: Improving Quality" (2002), "Improving the Sensory and Nutritional Quality of Fresh Meat" (2009) and "Processed Meats: Improving Safety, Nutrition and Quality" (2011)--all Woodhead Publishing.
Dr. John F. Kerry is Director of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added meats and related RTE processing technologies.
Professor David Ledward is Emeritus Professor of Food Science in the University of Reading, UK.
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Dati bibliografici
Titolo: Meat Processing: Improving Quality (Woodhead...
Casa editrice: Woodhead Publishing Ltd 2002-09-30
Data di pubblicazione: 2002
Legatura: Hardcover
Condizione: New