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Meat Processing: Improving Quality(肉类加工，改善品质)

上一篇 / 下一篇 2007-05-09 23:13:49 / 个人分类：食品电子书

Woodhead Publishing in Food Science and TechnologybyKerry, Joseph. Kerry, John. Ledward, David.

Hardcover:464 pages

Publisher:CRC (October 7, 2002)

Language:English

Book Descrīption
With its distinguished editors and an international team of contributors, Meat Processing reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part 1 considers the various aspects of meat quality. Part 2 then discusses how these aspects are measured, beginning with the identification of appropriate quality indicators. Finally, the book reviews the range of new processing techniques that have been deployed at various stages in the supply chain. Providing detailed and comprehensive coverage of what defines and determines meat quality, this book will be a standard reference for all involved in the meat industry and meat research.

Book Info
Reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. A standard reference for all those involved in the meat industry and meat research.

Contents
1. Introduction
2. Defining Meat Quality
Part I. Analysing Meat Quality
3. Factors Affecting the Quality of Raw Meat
4. The Nutritional Quality of Meat
5. Lipid-Derived Flavors in Meat Products
6. Modelling Colour Stability in Meat
7. The Fat Content of Meat and Meat Products
Part II. Measuring Quality
8. Quality Indicators for Raw Meat
9. Sensory Analysis of Meat
10. On-Line Monitoring of Meat Quality
11. Microbiological Hazard Identification in the Meat Industry
Part III. New Techniques for Improving Quality
12. Modelling Beef Cattle Production to Improve Quality
13. New Developments in Decontaminating Raw Meat
14. Automated Meat Processing
15. New Developments in the Chilling and Freezing of Meat
16. High Pressure Processing of Meat
17. Processing and Quality Control of Restructured Meat
18. Quality Control of Fermented Meat Products
19. New Techniques for Analysing Raw Meat
20. Meat Packaging

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