Handbook of Meat and Meat Processing

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading.

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

• An overview of the meat-processing industry
• The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
• Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
• The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
• Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
• The manufacture of processed meat products such as sausage and ham
• The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.