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Processed Meats

  • A. M. Pearson
  • T. A. Gillett

Table of contents

  1. Front Matter
    Pages i-xiii
  2. A. M. Pearson, T. A. Gillett
    Pages 1-22
  3. A. M. Pearson, T. A. Gillett
    Pages 53-78
  4. A. M. Pearson, T. A. Gillett
    Pages 79-104
  5. A. M. Pearson, T. A. Gillett
    Pages 105-125
  6. A. M. Pearson, T. A. Gillett
    Pages 126-143
  7. A. M. Pearson, T. A. Gillett
    Pages 144-179
  8. A. M. Pearson, T. A. Gillett
    Pages 180-209
  9. A. M. Pearson, T. A. Gillett
    Pages 210-241
  10. A. M. Pearson, T. A. Gillett
    Pages 242-290
  11. A. M. Pearson, T. A. Gillett
    Pages 291-310
  12. A. M. Pearson, T. A. Gillett
    Pages 311-332
  13. A. M. Pearson, T. A. Gillett
    Pages 333-354
  14. A. M. Pearson, T. A. Gillett
    Pages 355-371
  15. A. M. Pearson, T. A. Gillett
    Pages 372-389
  16. A. M. Pearson, T. A. Gillett
    Pages 390-413
  17. A. M. Pearson, T. A. Gillett
    Pages 414-437
  18. Back Matter
    Pages 438-448

About this book

Introduction

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.

Keywords

CON_9042

Authors and affiliations

  • A. M. Pearson
    • 1
  • T. A. Gillett
    • 2
  1. 1.Department of Animal SciencesOregon State UniversityCorvallisUSA
  2. 2.StillwaterUSA

Bibliographic information