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5 produkter
5 produkter
1 602 kr
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There is increasing consumer demand at local, national and international levels for food products that are low in fat, salt and cholesterol. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. Examining the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, this text illustrates formulations and processes in use. Topics discussed include methods of producing reduced fat raw meats, fat mimetic systems and synthetic fat replacers. Emphasis is also given to solving flavour and colour problems associated with reduction of fat, salt and cholesterol levels. The book should be of interest to management, production, processing and quality control personnel in meat, poultry and seafood industries.
2 134 kr
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Del 10 - Advances in Meat Research
HACCP in Meat, Poultry and Fish Processing
Inbunden, Engelska, 1999
2 134 kr
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Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.
1 650 kr
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The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
539 kr
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The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.