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The Canning of Fish and Meat

  • Book
  • © 1995

Overview

Editors:
  1. R. J. Footitt

    1. John West Foods Ltd., Liverpool, UK

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    You can also search for this editor in PubMed   Google Scholar

  2. A. S. Lewis

    1. John West Foods Ltd., Liverpool, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xv
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  2. Raw material sourcing

    • P. Harris
    Pages 1-16

  3. Fish raw material

    • A. Garthwaite
    Pages 17-43

  4. Meat raw materials

    • R. J. Hart
    Pages 44-59

  5. Canning factory standards

    • A. W. Timperley
    Pages 60-87

  6. Cans and Lids

    • T. A. Turner
    Pages 88-135

  7. Filling operations

    • A. S. Lewis, R. Heroux, F. Nolte, P. Robinson
    Pages 136-158

  8. Can seaming

    • P. Moran
    Pages 159-177

  9. Heat treatment

    • L. Bratt
    Pages 178-211

  10. Warehousing and distribution

    • G. Hazle, M. A. Terry
    Pages 212-222

  11. Laboratory services

    • M. Hutchison
    Pages 223-269

  12. Cleaning

    • K. Barber, P. Bird
    Pages 270-294

  13. Back Matter

    Pages 295-310
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Keywords

About this book

Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica­ tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.

Editors and Affiliations

  • John West Foods Ltd., Liverpool, UK

    R. J. Footitt, A. S. Lewis

Bibliographic Information

  • Book Title: The Canning of Fish and Meat

  • Editors: R. J. Footitt, A. S. Lewis

  • DOI: https://doi.org/10.1007/978-1-4615-2113-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0011-3Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5880-0Published: 20 October 2012

  • eBook ISBN: 978-1-4615-2113-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XV, 310

  • Topics: Food Science

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