Released on = April 22, 2007, 9:36 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = There has long been a need for a comprehensive one-volume
reference on the main types of processed meat products and their methods of
manufacture. Based on over twenty years' experience in the industry, Meat products
handbook is designed to meet that need.

Press Release Body =
Meat products handbook: Practical science and technology
G Feiner, Quality Ingredients, Australia

- A one volume reference on processed meat products
- Combines detailed practical knowledge of processing and ingredients with
scientific understanding
- A standard reference for research & development, quality and production managers
in the meat industry

There has long been a need for a comprehensive one-volume reference on the main
types of processed meat products and their methods of manufacture. Based on over
twenty years' experience in the industry, Meat products handbook is designed to meet
that need. It combines a detailed practical knowledge of processing and ingredients
with the scientific underpinning to understand the effect of particular process
steps and ingredients on product safety and quality.

The first part of the book reviews meat composition and its effect on quality
together with the role of additives. There are chapters on fat, protein and other
components in meat, changes in meat pre- and post-slaughter, and additives such as
phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two
reviews raw materials, additives, manufacturing processes and representative recipes
from around the world for a range of particular meat products. It includes chapters
on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and
non-fermented salami, cured air-dried products, burgers and patties, brawn and meat
jelly, canned and marinated meat. The final part of the book discusses quality and
safety issues, particularly meat microbiology.

Meat products handbook will be a standard reference for R&D, quality and production
managers in meat processing.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

Web Site = www.bharatbook.com

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