Microbiology Of Meat And Poultry

Microbiology of Meat and Poultry PDF
Author: A.R. Davies
Publisher: Springer Science & Business Media
ISBN: 9780751403985
Size: 34.78 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 346
View: 2161

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This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

The Microbiology Of Poultry Meat Products

The Microbiology of Poultry Meat Products PDF
Author: F Cunningham
Publisher: Elsevier
ISBN: 0323153712
Size: 68.52 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 370
View: 3572

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The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

Microbiological Analysis Of Red Meat Poultry And Eggs

Microbiological Analysis of Red Meat  Poultry and Eggs PDF
Author: G Mead
Publisher: Woodhead Publishing
ISBN: 1845692519
Size: 71.57 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 364
View: 6642

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Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Reviews key issues in food microbiology Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens Includes chapters on the validation on analytical methods and quality assurance in the laboratory

Food Microbiology

Food Microbiology PDF
Author: Michael P. Doyle
Publisher: American Society for Microbiology Press
ISBN: 1555816266
Size: 51.59 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 1138
View: 3619

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This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Handbook Of Fermented Meat And Poultry

Handbook of Fermented Meat and Poultry PDF
Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 1118522699
Size: 71.62 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 528
View: 3904

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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Handbook Of Meat Poultry And Seafood Quality

Handbook of Meat  Poultry and Seafood Quality PDF
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 1118352459
Size: 54.41 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 576
View: 2286

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A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Fish Processing

Fish Processing PDF
Author: George M. Hall
Publisher: John Wiley & Sons
ISBN: 1444348027
Size: 22.14 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 312
View: 1268

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This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Haccp In Meat Poultry And Fish Processing

HACCP in Meat  Poultry  and Fish Processing PDF
Author: A. M. Pearson
Publisher: Springer Science & Business Media
ISBN: 1461521491
Size: 51.42 MB
Format: PDF, ePub, Docs
Category : Juvenile Nonfiction
Languages : en
Pages : 393
View: 3942

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The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

Microbiology Of Meats

Microbiology of Meats PDF
Author: Lloyd B. Jensen
Publisher:
ISBN:
Size: 31.17 MB
Format: PDF, ePub, Mobi
Category : Meat
Languages : en
Pages : 389
View: 2074

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Modern Food Microbiology

Modern Food Microbiology PDF
Author: James M. Jay
Publisher: Springer Science & Business Media
ISBN: 0387234136
Size: 76.30 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 790
View: 3831

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With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Microbiology Handbook Of Meat Products Cilllled And Frozen Raw Meat Poultry Andtheir Products Ch 2 Cooked Meats Poultry And Their Products Ch 3 Dried Meats Poultry And Rel Ated Products Ch 4 Cured Meats And Poultry Including Cookedcured Meats Ch 5 Fermented Meats Ch 6 Eggs Ch 7 Haccp In Meat And Meat Productmanufacture Ch 8 Ec Food Hygiene Legislation Ch 9 Pathogen Profiles Contacts Index

MICROBIOLOGY HANDBOOK OF MEAT PRODUCTS  CIllLLED AND FROZEN RAW MEAT  POULTRY ANDTHEIR PRODUCTS  CH 2  COOKED MEATS  POULTRY  AND THEIR PRODUCTS  CH 3  DRIED MEATS  POULTRY AND REL  ATED PRODUCTS  CH 4  CURED MEATS AND POULTRY  INCLUDING COOKEDCURED MEATS  CH 5  FERMENTED MEATS  CH 6  EGGS  CH 7  HACCP IN MEAT AND MEAT PRODUCTMANUFACTURE  CH 8  EC FOOD HYGIENE LEGISLATION  CH 9  PATHOGEN PROFILES  CONTACTS  INDEX PDF
Author: RHEA FERNANDES.
Publisher:
ISBN: 9781788827775
Size: 62.26 MB
Format: PDF, Docs
Category :
Languages : en
Pages :
View: 3140

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Meat Poultry

Meat   Poultry PDF
Author:
Publisher:
ISBN:
Size: 70.34 MB
Format: PDF, Docs
Category : Meat industry and trade
Languages : en
Pages :
View: 2152

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