Download or read book Annual Reciprocal Meat Conference Proceedings written by and published by . This book was released on 2001 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Animal Science written by Paul A. Putnam and published by Elsevier. This book was released on 1991-07-15 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections.The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field.This is a handy and convenient animal reference source for teachers, graduate students, and researchers in the fields of animal science, agricultural science, and food science and technology.
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1982 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Download or read book Escherichia Coli 0157 written by Ellen Kay Miller and published by . This book was released on 1995 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Description of the Responsibilities of Veterinarians as They Relate Directly to Human Health written by and published by . This book was released on 1976 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Download or read book Advanced Technologies For Meat Processing written by Leo M.L. Nollet and published by CRC Press. This book was released on 2006-03-21 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.
Download or read book Legislative Calendar written by United States. Congress. House. Committee on Agriculture and published by . This book was released on 1994 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Muscle Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-10 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Download or read book Food Processing Technologies written by Amit K. Jaiswal and published by CRC Press. This book was released on 2016-08-05 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Download or read book Seafood research from fish to dish written by J.B. Luten and published by BRILL. This book was released on 2023-08-28 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer’s knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.
Download or read book Serials Currently Received by the National Agricultural Library a Keyword Index written by National Agricultural Library (U.S.) and published by . This book was released on 1974 with total page 1338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Surimi and Surimi Seafood written by Jae W. Park and published by CRC Press. This book was released on 2013-11-12 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production
Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2005-04-28 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Download or read book Generic HACCP Model for Raw Ground Meat and Poultry Products written by and published by . This book was released on 1997 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
