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Thermal Processing of Ready-to-Eat Meat Products
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Knipe, C Lynn and Robert E Rust
xii+237p.,figs.,tabls.,ind., 23 cm
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Weight :  486 gms
Binding :  Hard Bound
Height :  23 cm
Width :  15 cm
Imprint :  Bio-Green Elsevier (Exc)
Year :  2014
 

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ISBN: 9788126551514
Status: In Stock 
Price: Rs 4495.00  

Regulation of Ready-to-Eat (RTE) meat products requires processors to select an "alternative" approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization). Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one-of-a-kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready-to-Eat Meat Products addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Heat and Mass Transfer
• Microbiology of Cooked Meats
• Fundamentals of Continuous Thermal Processing
• Thermal Processing of Slurries
• Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready-to-Eat Meat Products
• Introduction to Lethality Equations
• Predictive Microbiology Information Portal with Particular Reference to the USDA--Pathogen Modeling Program
• Supporting Documentation Materials for HACCP Decisions
• The 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment
• Principles of Sanitary Design for Facilities
• Third Party Audits
• Food Safety beyond Guidelines and Regulations
• Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products

C. Lynn Knipe is associate professor in the departments of Food Science and Technology and Animal Science and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.
Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.

   

  Food Science
Meat and Meat Products Technology
Veterinary
Meat Science
 
   

   
   

  C. Lynn Knipe & Robert E. Rust
 
   

   
   
 
 
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Thermal Processing of Ready-to-Eat Meat Products

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