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" Processed Meats "
by A. M. Pearson, F. W. Tauber.
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BL
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| Record Number
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579956
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b409175
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| Main Entry
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Pearson, A. M., (Albert Marchant),1916-
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| Title & Author
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Processed Meats\ by A. M. Pearson, F. W. Tauber.
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| Edition Statement
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Second Edition.
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| Page. NO
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XI, 427 p. :: online resource.
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| ISBN
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9789401096928
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| Contents
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1 Introduction to Meat Processing -- Historical -- Purposes of Meat Processing -- Importance of Meat Industry -- Magnitude and Relative Value -- Relative Importance of Processed Meats -- Trends in Production -- Future of Meat Processing -- 2 Composition and Nutritive Value of Raw Materials and Processed Meats -- Emphasis on Nutrition -- Composition and Nutritive Value of Meat -- Nutritional Value of Some Processed Meats -- Toxic Compounds in Meat Products -- Summary -- 3 Curing -- Ingredients Utilized in Meat Curing -- Cured Meat Color -- Curing Methods -- 4 Smoking -- Purposes of Smoking -- Composition of Smoke -- Action of Smoke on Nutritive Value -- Production of Smoke -- The Nature of Smoke -- Deposition of Smoke on Meats -- Methods of Smoking -- Types of Fuel -- Cooking During Smoking -- Liquid Smoke Preparations -- 5 Meat Cookery and Cooked Meat Products -- Action of Cooking -- Methods of Cooking -- Considerations in Selecting Cooking Methods -- Cooked Meat Product Recipes -- 6 Raw Materials -- Sausage and Canned Meats -- Smoked Meats -- Storage of Raw Materials -- Certified Pork -- Undesirable Conditions -- 7 Sectioned and Formed Meat Products -- Characteristics and Importance -- Advantages and Disadvantages -- Principles Involved in Production of Sectioned and Formed Meats -- Equipment -- Additives -- Selection of Raw Materials -- Types of Products -- Sectioned and Formed Meat Formulations -- 8 Least-Cost Formulation and Preblending of Sausage -- Preblending -- Least-Cost Formulation -- Summary -- 9 Sausages -- Consumer Acceptance -- Classification -- Steps in Processing -- Some Sausage Products -- Other Materials -- 10 Sausage Formulations -- Ground Sausages -- Semidry or Summer Sausages -- Dry Sausages -- Emulsion-Type Sausages -- Specialty Items -- Miscellaneous Sausages -- Summary -- 11 Casings, Seasonings, Extenders and Additives -- Casings -- Clips and Thread Closures -- Spices and Condiments -- Additives -- Binders and Extenders -- Other Additives -- 12 Cured and/or Smoked Meats -- Ham -- Bacon -- Smoked Pork Loin -- Picnic -- Shoulder Butt -- Corned Beef -- Smoked Fresh Meat -- Dried Beef -- Smoked and Cured Lamb -- Smoked Tongue -- Pickled Pigs Feet -- 13 The Canning Process -- Cans -- Retorts -- Pasteurized Canned Products -- Closing -- Pasteurizing Cook -- Cooling -- Storage and Shelf-Life -- Aseptic Canning -- 14 Canned Meat Formulations -- Corned Beef Hash -- Beef Stew -- Chili Con Carne -- Vienna Sausages -- Meat Balls With Gravy -- Sliced Dried Beef -- Luncheon Meat -- Potted Meat -- Canned Hams, Pasteurized and Sterile -- Plastic Packaged Hams -- 15 Restructured Meat Products -- Procedures -- Raw Materials -- Restructured Meat Formulations -- 16 Analytical Methods -- Moisture -- Fat -- Protein -- Ash -- Nitrate -- Nitrite -- Meat Pigments in Cured Meat Products -- Phosphate -- Salt -- Cereal -- Soybean Flour and Soy Protein Concentrate -- Lactose -- Corn Syrup Solids -- Rapid Fat Determinations -- Rapid Moisture Determinations -- Rapid Salt -- Rapid Nitrite -- Estimating Raw Material Composition from Limited Analytical Data -- Using Fat Content to Aid in Formulating Sausages -- Routine Analytical Laboratory for Meat Products -- 17 Other Methods of Processing -- Purpose of Developing New Methods -- Other Methods of Processing -- 18 Deterioration of Processed Meat -- Flavor -- Appearance -- Canned Meat Spoilage.
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Chemistry.
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Food industry and trade.
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Chemistry.
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Food Science.
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| Added Entry
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Tauber, F. W.
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SpringerLink (Online service)
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