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Processed Meats

  • A. M. Pearson
  • F. W. Tauber

Table of contents

  1. Front Matter
    Pages i-xi
  2. A. M. Pearson, F. W. Tauber
    Pages 1-17
  3. A. M. Pearson, F. W. Tauber
    Pages 46-68
  4. A. M. Pearson, F. W. Tauber
    Pages 69-86
  5. A. M. Pearson, F. W. Tauber
    Pages 87-105
  6. A. M. Pearson, F. W. Tauber
    Pages 106-122
  7. A. M. Pearson, F. W. Tauber
    Pages 123-157
  8. A. M. Pearson, F. W. Tauber
    Pages 158-186
  9. A. M. Pearson, F. W. Tauber
    Pages 187-210
  10. A. M. Pearson, F. W. Tauber
    Pages 211-250
  11. A. M. Pearson, F. W. Tauber
    Pages 251-269
  12. A. M. Pearson, F. W. Tauber
    Pages 270-289
  13. A. M. Pearson, F. W. Tauber
    Pages 290-306
  14. A. M. Pearson, F. W. Tauber
    Pages 307-328
  15. A. M. Pearson, F. W. Tauber
    Pages 329-350
  16. A. M. Pearson, F. W. Tauber
    Pages 351-388
  17. A. M. Pearson, F. W. Tauber
    Pages 389-407
  18. A. M. Pearson, F. W. Tauber
    Pages 408-418
  19. Back Matter
    Pages 419-427

About this book

Introduction

This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in­ volved in production of processed meat and poultry products. In addi­ tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad­ uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti­ lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en­ zymes. However, the definition excludes cutting, grinding, and pack­ aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

Keywords

additives lactose nutrition processing soy

Authors and affiliations

  • A. M. Pearson
    • 1
  • F. W. Tauber
    • 2
  1. 1.Department of Food Science and Human NutritionMichigan State UniversityEast LansingUSA
  2. 2.Marketing Department, Films Packaging DivisionUnion Carbide CorporationChicagoUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-010-9692-8
  • Copyright Information Springer Science+Business Media B.V. 1984
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-9694-2
  • Online ISBN 978-94-010-9692-8
  • Buy this book on publisher's site
Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods