OLS : Record

RECORD NUMBER: 26 OF 136

Main Title Processed meats /
Author Pearson, A. M.
Publisher Chapman & Hall,
Place Published New York
Year Published 1996
OCLC Number 32508797
Subject Added Ent Packing-houses.; Packing-house products.
Holdings
Library   Call Number Additional Info Location Date Modified
EJBM TS1970.P43 1996 Headquarters Library/Washington,DC 09/20/2010
Edition 3rd ed.
Collation xi, 448 p. : ill. ; 24 cm.
Notes Includes bibliographical references and index.
Contents Notes 1. Introduction to Meat Processing -- 2. Composition and Nutritive Value of Raw Materials and Processed Meats -- 3. Curing -- 4. Smoking -- 5. Meat Cookery and Cooked Meat Products -- 6. Raw Materials -- 7. Sectioned and Formed Meat Products -- 8. Least Cost Formulation and Preblending of Sausage -- 9. Sausages -- 10. Sausage Formulations -- 11. Casings, Extenders, and Additives -- 12. Herbs, Spices, and Condiments -- 13. Cured and/or Smoked Meats -- 14. Reduced and Low Fat Meat Products -- 15. The Canning Process -- 16. Canned Meat Formulations -- 17. Restructured Meat Products. Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed Meats is a unique and valuable text for undergraduate and graduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.
Author Added Ent
Gillett, Tedford A.,
PUB Date Free Form c1996
BIB Level m
LCCN 95019038
ISBN 0412064413 (cl : alk. paper); 9780412064418 (cl : alk. paper)
OCLC Time Stamp 20100914174832
Cataloging Source OCLC/T
Language eng
Origin OCLC
Type CAT
OCLC Rec Leader 02379cam 2200409 a 45020