Meat processing improving quality (6 Ergebnisse)
Sprache: Englisch
Verlag: Woodhead Publishing Ltd 2002-09-30, 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Buch 9 von 301. Buch 9 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Hardcover. Zustand: New.
Sprache: Englisch
Verlag: Woodhead Publishing, 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Buch 9 von 301. Buch 9 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Verlag: Woodhead Publishing Ltd, , Cambridge UK, 2002
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Hb original laminated covers xv,464pp, graphs and charts A FINE Copy.
Verlag: Riga, 1973
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Hardcover. Zustand: Good. In Russian. Skprincis, Petr Janovich. Improvement of the quality of meat at meat processing plants of the Latvian SSR. Riga: MVSSR Latvian SSR, Intersectoral Institute for the Further Training of Specialists of the Latvian SSR National Economy, 1973. All images are for identification of editions only. S…everal books of the same edition may be available. Please feel free to request photos of available books.SKU7462587.
Sprache: Englisch
Verlag: Woodhead Publishing, 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Buch 9 von 301. Buch 9 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Zustand: new. Questo è un articolo print on demand.
Sprache: Englisch
Verlag: Elsevier Science & Technology, Woodhead Publishing, 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Buch 9 von 301. Buch 9 von 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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, Meat processing reviews research on what defines and determines meat quality, and…how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
