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Processed Meats

  • Book
  • © 1996

Overview

Authors:
  1. A. M. Pearson

    1. Department of Animal Sciences, Oregon State University, Corvallis, USA

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    You can also search for this author in PubMed   Google Scholar

  2. T. A. Gillett

    1. Stillwater, USA

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    You can also search for this author in PubMed   Google Scholar

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Introduction to Meat Processing

    • A. M. Pearson, T. A. Gillett
    Pages 1-22

  3. Composition and Nutritive Value of Raw Materials and Processed Meats

    • A. M. Pearson, T. A. Gillett
    Pages 23-52

  4. Curing

    • A. M. Pearson, T. A. Gillett
    Pages 53-78

  5. Smoking

    • A. M. Pearson, T. A. Gillett
    Pages 79-104

  6. Meat Cookery and Cooked Meat Products

    • A. M. Pearson, T. A. Gillett
    Pages 105-125

  7. Raw Materials

    • A. M. Pearson, T. A. Gillett
    Pages 126-143

  8. Sectioned and Formed Meat Products

    • A. M. Pearson, T. A. Gillett
    Pages 144-179

  9. Least Cost Formulation and Preblending of Sausage

    • A. M. Pearson, T. A. Gillett
    Pages 180-209

  10. Sausages

    • A. M. Pearson, T. A. Gillett
    Pages 210-241

  11. Sausage Formulations

    • A. M. Pearson, T. A. Gillett
    Pages 242-290

  12. Casings, Extenders, and Additives

    • A. M. Pearson, T. A. Gillett
    Pages 291-310

  13. Herbs, Spices, and Condiments

    • A. M. Pearson, T. A. Gillett
    Pages 311-332

  14. Cured and/or Smoked Meats

    • A. M. Pearson, T. A. Gillett
    Pages 333-354

  15. Reduced and Low Fat Meat Products

    • A. M. Pearson, T. A. Gillett
    Pages 355-371

  16. The Canning Process

    • A. M. Pearson, T. A. Gillett
    Pages 372-389

  17. Canned Meat Formulations

    • A. M. Pearson, T. A. Gillett
    Pages 390-413

  18. Restructured Meat Products

    • A. M. Pearson, T. A. Gillett
    Pages 414-437

  19. Back Matter

    Pages 438-448
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Keywords

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

  • Department of Animal Sciences, Oregon State University, Corvallis, USA

    A. M. Pearson

  • Stillwater, USA

    T. A. Gillett

Bibliographic Information

  • Book Title: Processed Meats

  • Authors: A. M. Pearson, T. A. Gillett

  • DOI: https://doi.org/10.1007/978-1-4615-7685-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag US 1996

  • Hardcover ISBN: 978-0-8342-1304-3Published: 30 September 1996

  • Softcover ISBN: 978-1-4615-7687-7Published: 16 December 2012

  • eBook ISBN: 978-1-4615-7685-3Published: 06 December 2012

  • Edition Number: 3

  • Number of Pages: XIV, 448

  • Topics: Food Science

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