Meat Products Handbook

Introduction

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.

Part One: Meat Composition and Additives

The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers.

Part Two: Raw Materials and Manufacturing Processes

Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat.

Final Part: Quality and Safety

The final part of the book discusses quality and safety issues, particularly meat microbiology.

Summary

Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

- A one volume reference on processed meat products

- Combines detailed practical knowledge of processing and ingredients with scientific understanding

- A standard reference for research & development, quality and production managers in the meat industry