Download or read book Planning a Small Meat packing Business written by James Lowell Watkins and published by . This book was released on 1983 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Setting up and running a small meat or fish processing enterprise written by Axtell, B. and published by CTA. This book was released on 2004-11-06 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second publication in the CTA series of food processing manuals, compiled by contributors from several developing countries, covers markets and marketing for meat and fish, planning production, meat processing, fish processing, quality assurance and legislation, and financial management (See also 1041, 1176).
Download or read book The Survival and Growth Potential of Small Meatpacking Businesses in Montana written by Charles Henry Rust and published by . This book was released on 1963 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Book on Meat Processing And Preservation with Packaging Technology written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2005-10-01 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. 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Download or read book Layout Guide for Small Meat Plants written by Clayton Furman Brasington and published by . This book was released on 1976 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Small Business Problems in the Marketing of Meat and Other Commodities Changing structure of the beef packing industry written by United States. Congress. House. Committee on Small Business. Subcommittee on SBA and SBIC Authority and General Small Business Problems and published by . This book was released on 1978 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meating Their Needs written by Courtney VanderMey and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Livestock slaughter and meat processing operations play a key role in communities and are essential to small to medium-scale livestock producers. While agriculture and livestock processing are economically important to Minnesota, generating $112 billion every year in total economic impact, there are not enough local processors to meet the growing demand for local product. Previous studies about the status of the meat processing industry found that meat processing business owners were planning to transition out of the industry, but many had not finalized a plan to make the transition. This is a concern to the industry as these businesses' services are relied upon by livestock producers and there are limited alternatives if a processing operation closes. The overall goal of this thesis is to enhance stakeholder knowledge of resource awareness and usage of technical assistance opportunities among meat processing businesses and further work on the lack of transition planning. The specific objective of this thesis is to help identify the resource and technical assistance needs of small slaughter and processing businesses in Minnesota as they plan for the future of their operation. Transition planning is addressed through understanding meat processing business owners' status in terms of planning for the future transition of their business and to distinguish where processors turn to when seeking guidance through their businesses transition. This thesis coincides with the "Solving the Meat Processing Bottleneck" (2022) study. The data were obtained through the Solving the Meat Processing Bottleneck Team's interview process. The resource needs of the current owners varied for each operation. Some processors felt strongly that they would benefit from each of the categories studied while others did not feel they would benefit from additional assistance. Financial resources such as capital and grants were deemed to have the greatest need for more information. Alternatively, when asked which of the resources a newcomer to the meat processing industry would benefit from, they believed there was value in offering all types of assistance. This alludes to the notion that meat processing business ownership is a difficult industry to enter as a new business owner. Interview data about transition planning show that many processors have not planned for the transition of their business. Many noted that they hoped a family member would be willing to take over their business, but they were many years away from retirement. The bottleneck in the meat processing industry has many facets, and by working to bolster the industry, processors can grow, and new processors can successfully enter the industry. In return, local communities' benefit and can continue to thrive through additional economic development. This information will direct future resource development in communities and through state and federal policy. By understanding the degree of program utilization and future need there can be purposeful development of programs that fund and deliver opportunities for meat processors.
Download or read book Local Meat and Poultry Processing written by Lauren Gwin and published by . This book was released on 2013 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Safety and Health Guide for the Meatpacking Industry written by and published by . This book was released on 1988 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Destinations written by T. Darryl Hutchings and published by . This book was released on 2000 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Small business problems in the marketing of meat and other commodities written by United States. Congress. House. Committee on Small Business. Subcommittee on SBA and SBIC Authority and General Small Business Problems and published by . This book was released on 1978 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Management and Marketing Practices and Procedures of the Small Independent Meat Packers of Tennessee written by Tennessee Polytechnic Institute and published by . This book was released on 1962 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Small Business Problems in the Marketing of Meat and Other Commodities Concentration trends in the Meat Industry written by United States. Congress. House. Committee on Small Business. Subcommittee on SBA and SBIC Authority and General Small Business Problems and published by . This book was released on 1978 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Strategic Planning and Management by Objectives Applied to a Family Operated Meat Processing Business written by Bernard J. Luger and published by . This book was released on 1979 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Technology Book on Meat Poultry and Fish Processing 2nd Revised Edition written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2013-01-01 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. 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Download or read book Guidebook for the Preparation of HACCP Plans written by and published by . This book was released on 1997 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enhancing Commercial Food Service Sales by Small Meat Processing Firms written by Debra Tropp and published by . This book was released on 2004 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
