Overview
- Authors:
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A. M. Pearson
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Department of Animal Sciences, Oregon State University, Corvallis, USA
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T. A. Gillett
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Stillwater, USA
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Table of contents (17 chapters)
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Front Matter
Pages i-xiii
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- A. M. Pearson, T. A. Gillett
Pages 1-22
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- A. M. Pearson, T. A. Gillett
Pages 23-52
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- A. M. Pearson, T. A. Gillett
Pages 53-78
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- A. M. Pearson, T. A. Gillett
Pages 79-104
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- A. M. Pearson, T. A. Gillett
Pages 105-125
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- A. M. Pearson, T. A. Gillett
Pages 126-143
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- A. M. Pearson, T. A. Gillett
Pages 144-179
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- A. M. Pearson, T. A. Gillett
Pages 180-209
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- A. M. Pearson, T. A. Gillett
Pages 210-241
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- A. M. Pearson, T. A. Gillett
Pages 242-290
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- A. M. Pearson, T. A. Gillett
Pages 291-310
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- A. M. Pearson, T. A. Gillett
Pages 311-332
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- A. M. Pearson, T. A. Gillett
Pages 333-354
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- A. M. Pearson, T. A. Gillett
Pages 355-371
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- A. M. Pearson, T. A. Gillett
Pages 372-389
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- A. M. Pearson, T. A. Gillett
Pages 390-413
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- A. M. Pearson, T. A. Gillett
Pages 414-437
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Back Matter
Pages 438-448
About this book
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.
Authors and Affiliations
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Department of Animal Sciences, Oregon State University, Corvallis, USA
A. M. Pearson
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Stillwater, USA
T. A. Gillett