Meat Processing Improving Quality

Master Meat Processing Improving Quality with this comprehensive guide. Essential reading for veterinary students, practitioners, and technicians seeking to deepen their expertise in General Books > Food Sciences, Technology and Safety > Meat Processing Improving Quality. Includes clinical case studies and practical applications. Instant digital download.

Table of Contents

• Contents (p.5)
• Contributors (p.11)
• 1 Introduction (p.17)
• 2 Defining meat quality (p.19)
• 3 Factors affecting the quality of raw meat (p.43)
• 4 The nutritional quality of meat (p.80)
• 5 Lipid derived flavors in meat products (p.121)
• 6 Modelling colour stability in meat (p.138)
• 7 The fat content of meat and meat products (p.153)
• 8 Quality indicators for raw meat (p.173)
• 9 Sensory analysis of meat (p.191)
• 10 On line monitoring of meat quality (p.209)
• 11 Microbiological hazard identification in the meat industry (p.233)
• 12 Modelling beef cattle production to improve quality (p.255)
• 13 New developments in decontaminating raw meat (p.275)
• 14 Automated meat processing (p.299)
• 15 New developments in the chilling and freezing of meat (p.313)
• 16 High pressure processing of meat (p.329)
• 17 Processing and quality control of restructured meat (p.348)
• 18 Quality control of fermented meat products (p.375)
• 19 New techniques for analysing raw meat (p.410)
• 20 Meat packaging (p.433)
• Index (p.468)
• ... and 1 more chapters

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Meat Processing Improving Quality

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