Main Title |
Processed meats / |
Author |
Pearson, A. M.
|
Other Authors |
|
Publisher |
Chapman & Hall, |
Year Published |
1996 |
OCLC Number |
32508797 |
ISBN |
0412064413; 9780412064418 |
Subjects |
Packing-houses ;
Packing-house products ;
Meat Products ;
Viande--Industrie et commerce ;
Viande--Conservation ;
Boucherie--Technique ;
Conserveries
|
Holdings |
Library |
Call Number |
Additional Info |
Location |
Last Modified |
Checkout Status |
EJBM |
TS1970.P43 1996 |
|
Headquarters Library/Washington,DC |
09/20/2010 |
|
Edition |
3rd ed. |
Collation |
xi, 448 pages : illustrations ; 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. |
Place Published |
New York |
PUB Date Free Form |
c1996 |
BIB Level |
m |
Cataloging Source |
OCLC/T |
LCCN |
95019038 |
Merged OCLC records |
1008841868 |
OCLC Time Stamp |
20100914174832 |
Language |
eng |
Origin |
OCLC |
Type |
CAT |
OCLC Rec Leader |
02379cam 2200409 a 45020 |