The Canning of Fish and Meat

  • R. J. Footitt
  • A. S. Lewis

Table of contents

  1. Front Matter
    Pages i-xv
  2. P. Harris
    Pages 1-16
  3. A. Garthwaite
    Pages 17-43
  4. R. J. Hart
    Pages 44-59
  5. A. W. Timperley
    Pages 60-87
  6. T. A. Turner
    Pages 88-135
  7. A. S. Lewis, R. Heroux, F. Nolte, P. Robinson
    Pages 136-158
  8. P. Moran
    Pages 159-177
  9. L. Bratt
    Pages 178-211
  10. G. Hazle, M. A. Terry
    Pages 212-222
  11. M. Hutchison
    Pages 223-269
  12. K. Barber, P. Bird
    Pages 270-294
  13. Back Matter
    Pages 295-310

About this book


Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica­ tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.


Fluor HACCP bacteria carbohydrates energy environment fish food health hygiene microbiology proteins quality assurance stability transport

Editors and affiliations

  • R. J. Footitt
    • 1
  • A. S. Lewis
    • 1
  1. 1.John West Foods Ltd.LiverpoolUK

Bibliographic information