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Processed foods.

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"Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and their manufacturing processes. Each category has specific raw material pre-processing (entire cut vs minced pork meat), ingredients (e.g. sodium chloride, starter cultures, blood, seasoning, and spices), processing conditions (such as salting, drying, thermal processing, and fermenting stages) and consumption habits (cooking, slicing, spreading, and as ingredient in meals, for instance). Consequently, a wide variety of pork meat products are currently been produced worldwide. However, due to the modern eating habits, the increasing importance between food composition and health among consumers, and the demand for products with specific health "benefits" are factors that are influencing the research and production of pork meat products"--

Pork. --- Sausages. --- Processed foods.

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IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood Ma

Food industry and trade. --- Processed foods. --- Food handling. --- Agricultural processing.

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Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, toxins, meat spoilage and BSE material that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination like high pressure or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of spoilage and pathogen microorganisms, its toxins, BSE material and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety and other recent trends in the field. This book is written by distinguished international contributors from 18 countries with excellent experience and reputation. In addition, brings together advances in different safety approaches. Fidel Toldrá is a Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia, Spain.

Fleisch. --- Fleischprodukt. --- Fleischverarbeitung. --- Meat hygiene. --- Meat industry and trade --- Meat --- Processed foods. --- Sicherheit. --- Sanitation. --- Contamination. --- Microbiology.

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chemicophysical properties --- Cream --- Milk products --- Reconstituted foods --- Processed foods --- Emulsifiers --- Rheological properties --- Stability --- palm kernel oil