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Book synopsis

The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Handbook of Meat Processing
• Author: Fidel Toldrá
• Language: English
• Binding: Hardback
• Number of pages: 582
• EAN: 9780813821825
• ISBN: 0813821827
• ID: 01398796
• Publisher: Iowa State University Press
• Weight: 1404 g
• Dimensions: 248 × 193 × 41 mm
• Date of publishing: 19. March 2010

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