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Fidel Toldr - Handbook of Meat Processing - 9780813821825 - V9780813821825
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Handbook of Meat Processing

€ 352.44
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Description for Handbook of Meat Processing Hardcover. This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book.

Coverage is divided into three parts. Editor(s): Toldra, Fidel. Num Pages: 584 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 193 x 41. Weight in Grams: 1404.
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.

Coverage is divided into three parts. 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. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.

Part two, Products, is focused ... Read more

Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.

This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.

Key features:

  • Unparalleled international expertise of editor and contributing authors
  • Addresses the state of the art of manufacturing the most important meat products
  • Special focus on approaches to control the safety and quality of processed meats
  • Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
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Product Details

Format
Hardback
Publication date
2010
Publisher
Iowa State University Press United States
Number of pages
584
Condition
New
Number of Pages
582
Place of Publication
Hoboken, United Kingdom
ISBN
9780813821825
SKU
V9780813821825
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50

About Fidel Toldr
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.

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